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Street Corn Avocado Tostadas


9 Tostadas

Prep Time:

15 Minutes

Cook Time:

30 Minutes

Total Time:

45 Minutes

I found premade ravioli at Aldi but the last time I shopped at Aldi, I did not see it as an option. I am hopeful that they still sell it but maybe they were just out. Kite Hill, Lightlife, and SoyBoy also have vegan ravioli options as well.



  • 2 cans of pinto beans or 4 cups of cooked beans (drained and rinsed)

  • ½ cup of water

  • ½ a yellow onion

  • 1 tablespoon of tomato paste

  • 2 cloves of garlic

  • ½ teaspoon of sea salt

  • 1 teaspoon of cumin

Street Corn

  • 10 oz bag of frozen corn

  • ⅓ cup of vegan mayo

  • 1 teaspoon of lime juice

  • 2 tablespoons of red onion

  • 2 tablespoon of chopped cilantro

  • ¼ teaspoon of smoked paprika (plus more to sprinkle on top)

  • ½ teaspoon of sea salt


  • 2 medium avocados

  • 1 tablespoon of lime juice

  • 2 tablespoons of cilantro

  • ½ teaspoon of sea salt


  • 9 corn tortillas

  • ½ a lime


Add all the bean ingredients to a pot on medium heat and bring to a simmer for 20 minutes. Thaw frozen corn in the microwave and let cool for a few minutes before adding all the street corn ingredients to a bowl. Preheat the oven to 400 degrees. After the beans have been simmering for about 20 minutes, using a fork, mush ingredients until all beans are broken down. Cover with a lid and let cook on low heat for 8-10 minutes. Cut lime and rub lime juice on each side of the corn tortillas with a sprinkle of sea salt. Add to the oven and bake for about 4 minutes on each side.  Cut avocados into ½ inch cubes. Add to a bowl, along with lime juice, cilantro, and sea salt. Mix and set aside. Top baked tortillas with smushed beans, street corn, avocado, and a sprinkle of smoked paprika.

Recipe Origin: 

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