Black Bean Tostadas with Coconut-Corn Salsa

Whether you eat plant-based full-time or want to go meat-free once a week, Tonight We Veg will bring you the feel-good vegetarian meals you crave. Twice a month, in addition to our existing lineup of great veggie recipes, we’ll share easy weeknight recipes that prove how diverse produce-forward food can be, each packed with smart tips we’ve picked up over the years. Cook along with us, and share your creations using #tonightweveg.

Corn tortillas are a constant in my fridge (it doesn’t hurt that each pack contains a seemingly endless amount, but still). I buy them with the best intentions of making chilaquiles or vegetarian fajitas, but more often they’re used for clean-out-the-fridge egg tacos, or fun-sized quesadillas filled with scraps of cheese. Point being: If I have corn tortillas on hand, I know I can make a meal.

Recently, I’ve been switching it up by baking the tortillas into crispy homemade tostada shells, and then smearing them with warmed refried beans. With these two ingredients as my base, I have endless opportunity to be creative — and they make my scrappy last-minute meals feel a little more fun and sophisticated. I’ll top them with fried or scrambled eggs, shaved or roasted veggies, or a fresh and summery salsa like the one I’m sharing here. If you, too, are looking to branch out from tacos and into the delicious world of tostadas, here’s my favorite place to start.

This recipe is inspired by Heidi Swanson’s Coconut Corn Salad, which is where I was first introduced to the unexpected yet utterly delicious pairing of nutty toasted coconut and sweet summer corn. Add to that a squeeze of fresh lime juice, spicy jalapeño, crunchy toasted pepitas, and lots of fresh cilantro, and you’ve got a salsa you’ll want to devour in one sitting. Top with sliced avocado to keep this vegan, or add some crumbled feta, too, for a creamy, salty finish.

To pack as much coconut flavor into this dish as possible, I also quickly sauté the corn in a splash of hot coconut oil, and brush the tortillas with coconut oil before sending them into the oven to crisp. As I mentioned above, I always opt to make my own tostadas since I always have corn tortillas on hand. But to make these even easier, you can buy store-bought tostada shells and start from there. You can also use refried pinto beans instead of black.

Leftover corn salsa, if you have any, benefits from an extra squeeze of lime juice to liven it back up after it’s been sitting in the fridge. Serve it with chips (on its own or atop guacamole), mixed with romaine for a crunchy salad, or spooned onto crispy tofu.