These Roasted Corn Tostadas with Vegan Habanero Cream Sauce are the perfect summer dinner…
Ingredients [ For 4 to 5 people ] [ Preparation time : 22 minute – Cooking time : 25 minutes ]
- Vegan Habanero Cream Sauce*
- 2 ears corn chucked
- olive oil
- salt & pepper
- 15 oz can refried beans
- 8 tostada shells
- 2 cups shredded lettuce
- 1 large tomato diced
- pickled jalapeños
- cilantro chopped
Preparation Method
- Prepare Vegan Habanero Cream Sauce and place in the fridge until ready to use.
- Brush corn with olive oil and sprinkle with salt & pepper.
- If grilling, place corn directly on a hot grill and turn until charred on all sides.
- If roasting, turn oven to broil and place corn on a baking sheet. Roast in the oven, turning until charred on all sides.
- Remove from the heat and allow to cool for 5 minutes (or until you are able to handle the corn).
- Add beans to a pot and place on the oven over medium heat. Add a splash of water to the beans and stir until smooth.
- Turn heat to low and simmer until ready to use.
- Stand corn upright on a cutting board and use a sharp knife to cut kernels off of the cob.
- To assemble, spread a layer of beans on each tostada followed by a spoonful of corn, shredded lettuce, tomatoes, jalapeños, cilantro and a drizzle of
- Habanero Cream Sauce.
- Serve immediately.
Enjoy it!!
Source Content
The post Vegan Habanero Cream Sauce & Roasted Corn Tostadas!!! appeared first on Low Recipe.
