Roasted Corn Mini Tostadas

October 3, 2016

 

 

This weekend I was sent a Mexican Cookbook to review, and, it was right on time for my spice cravings. Vegan: Mexican Vegan Diet for Beginners, is an e-book you can download on your kindle or other mobile device here. It is full of simple and quick vegan recipes that are inspired by all of the Mexican flavors I love. 

 

I chose the Mini Corn Tostadas to review. 

 

This recipe is full of heat, super easy, and super cheap. Lets get to it. 

 

What you need:

8-10 Mini Corn Tortillas | 1 TBSP EVOO | 1 Onion, finely chopped | 2 Cans Corn | 2 Jalapeno Chilies | Juice of 2 Limes | 2 TBSP Fresh Cilantro, chopped | Salt to Taste

Place the tortillas on a baking sheet and bake at 400 degrees until crisp

 

 

Heat oil in a pan over high heat. Add onion, corn, and jalapeno.

 

 Saute until onions are brown.

 

 Remove from heat; add salt, pepper, cilantro, and lime juice.

 

 Serve and enjoy!

 

Get the e-book here

 

 

 

 

 

 

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