What2Eat
Mexican Corn and Bell Pepper Tostadas Recipe
MexicanStarterVegetarian

Mexican Corn and Bell Pepper Tostadas Recipe

A vegetarian Mexican recipe with makki ka atta (yellow corn meal flour), all purpose flour (maida), lukewarm water - to knead. Ready in 1h, serves 4.

Curated byMateo Hernandez🇲🇽

Calories
655kcal
Estimated Cost
₹325-475
Carbs88g
Protein46g
Fats13g
Servings Scaler
4

Instructions

19 steps
  1. 1

    To begin making the Mexican Corn and Bell Pepper Tostadas, we will first knead the flour to make the tortillas

    makki ka atta (yellow corn meal flour)(1 cup)all purpose flour (maida)(1 cup)lukewarm water - to kneadred bell pepper (capsicum) - cut into diagonal(1)tablespoons sweet corn(5)
  2. 2

    Add little water to the maize flour and the all purpose flour and knead it into a firm and stiff dough, cover it with a cloth and keep it aside

    all purpose flour (maida)(1 cup)lukewarm water - to kneadred bell pepper (capsicum) - cut into diagonal(1)
  3. 3

    Pressure cook the black eyed beans with water for about 4 whistle till it softens and is cooked

    lukewarm water - to kneadblack eyed beans (lobia) - soaked for 2 hours(1 cup)
  4. 4

    Allow the pressure to release naturally

  5. 5

    Heat a sauce pan with oil, add onions and sauté until it softens

    onion - sliced(1)
  6. 6

    Add in the cooked black eyed beans with the water

    lukewarm water - to kneadblack eyed beans (lobia) - soaked for 2 hours(1 cup)
  7. 7

    Using a potato masher, start mashing the beans to form a coarse paste

    black eyed beans (lobia) - soaked for 2 hours(1 cup)
  8. 8

    Add in the coconut milk, salt and mix well

    tablespoons coconut milk(2)salt - to tastesalt - to taste
  9. 9

    Cook until it thickens

  10. 10

    Once done turn off the heat,transfer the bean mixture into in a bowl and drizzle some olive oil so that it does not dry up

    red bell pepper (capsicum) - cut into diagonal(1)
  11. 11

    To make the topping, heat a saucepan with oil, and add bell peppers and saute till it softens

    red bell pepper (capsicum) - cut into diagonal(1)
  12. 12

    And add the sweet corn and sprinkle cumin powder, red chilli powder and salt

    makki ka atta (yellow corn meal flour)(1 cup)salt - to tastetablespoons sweet corn(5)red chilli powder(1 teaspoon)cumin powder (jeera)(1 teaspoon)salt - to taste
  13. 13

    Saute until well combined and keep it aside

  14. 14

    To make the tostadas, take a little dough and roll the dough into small and flat circles

    red bell pepper (capsicum) - cut into diagonal(1)
  15. 15

    Heat a flat skillet, once it is heated, cook the tostadas on the skillet till they are golden brown in colour on both the sides

  16. 16

    Keep aside

  17. 17

    To assemble the tostadas, take a heap spoon of the bean spread and spread it evenly and add the sautéed vegetables

  18. 18

    You can also add some Mexican Green Sauce Recipe over the tostadas by clicking on our website to check the recipe

  19. 19

    Serve the Mexican Corn and Bell Pepper Tostadas can be served before a quesadillas or an enchiladas to enjoy your Mexican Sunday meal

    makki ka atta (yellow corn meal flour)(1 cup)red bell pepper (capsicum) - cut into diagonal(1)tablespoons sweet corn(5)

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