Tostada Dinner with Spanish Rice and Mexican Street Corn
2025-02-19 1 Likes
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
- In a medium saucepan, heat a drizzle of olive oil over medium heat.
- Add the rice and toast for 2-3 minutes, stirring frequently.
- Pour in the vegetable stock and tomato sauce, then stir in the peas, carrots, cumin, garlic powder, onion powder, and salt.
- 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
- Grill or boil the corn until tender and slightly charred.
- In a small bowl, mix the plant-based mayo, sour cream, minced garlic, lime zest, lime juice, chopped cilantro, chili powder, and smoked paprika.
- 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
- Heat the refried black beans in a small saucepan over low heat.
- Spread a generous layer of beans onto each tostada shell.
- Sprinkle with plant-based cheese while the beans are still warm.
- Top with shredded romaine, diced tomatoes, and onions.
- 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!
Tags: tostada dinner, Mexican dinner, black beans, black bean tostada, street corn, tostadas, tostada, Spanish rice
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