Tostada Dinner with Spanish Rice and Mexican Street Corn

by Happy Fat Girl

2025-02-19 1 Likes

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If there‘s one dinner that never fails to hit the spot, it‘s a crispy tostada loaded with flavor, served alongside Spanish rice and smoky, creamy Mexican street corn. Growing up, tostadas were always a fun, hands-on meal-piled high with toppings and just messy enough to make dinner exciting! This version keeps things healthy with plant-based options without sacrificing any of the bold flavors.

 

Crunchy tostadas topped with refried black beans, melty plant-based cheese, crisp iceberg lettuce, juicy tomatoes, and a drizzle of your favorite hot sauce (I‘m a fan of Melinda’s Black Truffle Hot Sauce!) make for a satisfying bite. Pair that with fluffy Spanish rice and charred Mexican street corn, and you’ve got a meal that feels like a fiesta on your plate. Let’s get cooking!

 

Ingredients

 

For the Tostadas

• 4 tostada shells (store-bought or homemade)
• 1 can refried black beans
• 1/2 cup plant-based cheese (shredded)
• 1 cup iceberg lettuce (shredded)
• 1 tomato (diced)
• 1/4 cup onion (diced)
• Melinda’s Black Truffle Hot Sauce (or your favorite hot sauce)

 

For the Mexican Street Corn

• 4 ears corn on the cob (grilled or boiled)
• 3 tbsp plant-based mayonnaise
• 2 tbsp plant-based sour cream
• 1 garlic clove (minced)
• 1/4 cup chopped cilantro
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• Zest and juice of 1 lime
• Optional: Crumbled Cotija cheese or plant-based feta style cheese for topping

 

For the Spanish Rice

• 1 cup brown rice
• 2 cups vegetable stock
• 1/2 cup tomato sauce
• 1/2 cup frozen peas and carrots
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt to taste

 

Step-by-Step Instructions

 

1. Prepare the Spanish Rice

1. In a medium saucepan, heat a drizzle of olive oil over medium heat.
2. Add the rice and toast for 2-3 minutes, stirring frequently.
3. Pour in the vegetable stock and tomato sauce, then stir in the peas, carrots, cumin, garlic powder, onion powder, and salt.
4. Bring to a boil, then reduce heat to low, cover, and simmer for about 35-40 minutes (or until the rice is tender). Fluff with a fork before serving.

 

2. Make the Mexican Street Corn

1. Grill or boil the corn until tender and slightly charred.
2. In a small bowl, mix the plant-based mayo, sour cream, minced garlic, lime zest, lime juice, chopped cilantro, chili powder, and smoked paprika.
3. Brush or spread the mixture onto each ear of corn, then sprinkle with extra chili powder and optional plant-based cotija cheese. Serve with lime wedgesm.

 

3. Assemble the Tostadas

1. Heat the refried black beans in a small saucepan over low heat.
2. Spread a generous layer of beans onto each tostada shell.
3. Sprinkle with plant-based cheese while the beans are still warm.
4. Top with shredded romaine, diced tomatoes, and onions.
5. Drizzle with Melinda’s Black Truffle Hot Sauce or your favorite hot sauce.

 

4. Serve and Enjoy!

 

Plate up your crispy tostadas, serve them alongside a scoop of Spanish rice and a piece of street corn, and enjoy a meal that‘s bursting with color, texture, and flavor!

 

Additional Tips

• Make it spicier: Add diced jalapeño to the tostadas or sprinkle extra chili powder on the street corn.
• Customize your rice: Toss in diced bell peppers or add a dash of smoked paprika for even deeper flavor.
• Grill your tostada shells: Lightly char store-bought shells on a dry skillet for extra crunch.

 

 

This meal is proof that plant-based eating can be bold, flavorful, and downright irresistible!

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Tags: tostada dinner, Mexican dinner, black beans, black bean tostada, street corn, tostadas, tostada, Spanish rice

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