| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 487 | 23g | 6g | 59g |
| sugars | fibre | protein | salt |
| 8g | 14g | 14g | 1.2g |
Why I Love Mexican Vegan Tostadas de Rajas
I have an insatiable enthusiasm for ethnic dishes and I have always been keen on entwining various cuisines, with their unique ingredients and flavors, within my culinary repertoire. This Mexican recipe, named Vegan Tostadas de Rajas, captured my creative spirit and gastronomic passion right from the outset. The meandering flavors, intertwined with the blend of textures, is akin to a symphony performed on a global stage. Just like my Creole roots and French lineage impacts my dessert creations, I find a certain inexplicable joy in exploring and recreating worldly recipes, such as this.
The Inspiration Behind Vegan Tostadas de Rajas
The creator of this rich and vibrant dish is perhaps the celebrated Mexican-American chef, Pati Jinich. Her love for traditional Mexican cuisine, which she infuses with modern twists, resonated with my approach in the kitchen. Although Pati may not have specifically influenced the conception of this delightful vegan recipe, her culinary ethos surrounding Mexican food was undeniably an inspirational touch point.
A Versatile and Satisfying Dish
The beauty of the Vegan Tostadas de Rajas lies in its flexibility. It can be adjusted to suit your palate or dietary requirements without compromising on its authenticity or taste. It’s the perfect choice for those seeking a wholesome, flavorful yet nutritious meal.
When it comes to food pairings, this dish can be served alongside a fresh guacamole dip or a side salad to keep things light. Alternatively, a grilled vegetable dish, or a portion of vegan enchiladas could complement this tostada dish beautifully. The amalgamation of beans, corn, peppers and those lush avocado slices atop a crunchy tostada is not just visually appealing but also a delightful treat for the tastebuds.
In my food blogging journey, I’ve found that it’s these combinations of disparate flavors, cultures and culinary traditions that create the most unique and beloved recipes. And isn’t that, after all, what food should ultimately be about – bringing people together, both on the plate and around the table?
What You’ll Need
- 12 tostada shells
- 3 tablespoons olive oil
- 1 large white onion, sliced
- 3 cloves garlic, minced
- 5 poblanos peppers, roasted, peeled and sliced
- 2 cups frozen corn, thawed
- 1 can (15 ounces) black beans, drained and rinsed
- Salt and pepper to taste
- 1.5 cups vegan cheese, shredded
- 1.5 cups lettuce, shredded
- 3 tomatoes, chopped
- 3 avocados, sliced
- 6 radishes, thinly sliced
- 1/2 cup vegan sour cream
- 1/2 cup salsa of choice
Method
Step One
Heat the olive oil in a large skillet over medium heat. Once hot, add the sliced onion and minced garlic. Sauté until the onions become translucent and the garlic fragrant.
Step Two
Add roasted and sliced poblanos peppers to your skillet, followed by thawed corn and drained black beans. Stir everything together and continue to cook on medium heat for a few more minutes until all the ingredients are warmed through. Season with salt and pepper to taste.
Step Three
Take your tostada shells and evenly distribute the pepper and bean mixture among them. Sprinkle with shredded vegan cheese. You can either serve the tostadas as they are, or heat them in a preheated oven (350F) for a couple of minutes, until the cheese melts.
Step Four
While your tostadas are in the oven (if you chose to heat them), prepare your fresh toppings. Shred lettuce, chop tomatoes, slice avocados and thinly slice radishes.
Step Five
Once your tostadas are ready, take them out of the oven and start layering the fresh ingredients on top. Start with the lettuce, then add chopped tomatoes, sliced avocados and radishes.
Step Six
Finally, dollop some vegan sour cream on each tostada, followed by a spoonful of salsa. Serve the Vegan Tostadas de Rajas immediately and enjoy this delightful Mexican dish.
