These tostadas were quite possibly my most favorite new recipe that I made when we went vegetarian during the month of May. Oh GOSH these were so good! Also, as a result of making this, I was inspired to create a delicious corn dip recipe, so stay tuned for that! I have already made these twice and have no plans to drop them from my regular recipe rotation!
You can find the original recipe //here//, but I did make a couple of tweaks:
🍴 First, instead of using plain mayo, I used some //chipotle mayo// instead. I had a batch hanging out in my fridge, and when I was making this, I remembered that one of the Mexican restaurants near me makes their street corn side dish with chipotle mayo instead of plain, and I love it. That simple tweak made this corn concoction so flavorful!
🍴 I used refried black beans instead of refried pinto beans. I just prefer their flavor, and I love the way corn and black beans taste together.
🍴 I used crumbled queso fresco cheese instead of cotija, as it’s what I had on hand, but either cheese would work!