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May 28, 2019 <600 calories/serving

Mexican Street Corn Tostada

Beans, corn, chili peppers, cauliflower and cabbage are featured in our Mexican street corn tostadas. This is a perfect veggie-centric dinner to make with friends or family.

You can find this recipe in our Gluten-Free Meal Plan.

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Prep Time: 15 minutes
Total Time: 15 minutes
Course: Main Course
Servings: 4 (click to scale)

Ingredients

  • 8 each tortillas corn, 6"
  • 1 cup corn
  • 1 Tbsp fresh poblano pepper
  • 1/2 cup fresh red bell peppers diced
  • 12 oz cauliflower
  • 1 Tbsp chili powder
  • 1/2 cup canned black beans drained
  • 1/4 cup olive oil
  • 2-1/2 Tbsp vegetarian refried beans
  • 1 Tbsp ground cumin
  • 1/4 cup fresh cilantro chopped
  • 4 each fresh scallions bias cut
  • 1 cup shredded red cabbage
  • 8 each fresh lime wedge

Instructions

  • Prepare the Tostada: Place the tortillas on a baking sheet and place into a 350F oven for 7-10 minutes or until they turn golden brown and become stiff. Remove from the oven and set aside to cool.
  • Prepare all of the vegetables: Grate the cauliflower on a box grater on the largest shred size. Next, heat the oil in a large pan and sautĂ© corn, Poblano peppers, bell peppers, cauliflower and beans until fork tender and heated through. Finish with the chili powder. Set aside. Heat the refried beans and cumin in a pan until heated through. Set aside.
  • 3.Finally spread 1 Tbsp. refried beans onto the tostada. Divide the corn mixture evenly between the tostadas and garnish with 1/2 Tbsp. cilantro, 1/2 scallion and 1/8 cup red cabbage. Serve with 2 lime wedges.

Nutrition

Calories: 290kcal | Carbohydrates: 34g | Protein: 7g | Fat: 16g | Saturated Fat: 1.5g | Sodium: 200mg | Fiber: 8g
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Categories: <600 calories/serving

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