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Roasted Corn & Bean Tostadas with Broccoli Slaw.

  • ½ (12 oz) pkg
    broccoli slaw
  • ½ small bunch
    cilantro
  • 2 ears
    corn
  • 1 ½
    limes
  • 1 (15 oz) can
    pinto beans
  • 6
    small corn tortillas
  • 1
    tomato
  •  
    chili powder
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    onion powder
  •  
    salt
  • 1
    Preheat oven to broil and position rack under the broiler.
  • 2
    Remove the husks from the corn and brush with oil. Place on the top rack in the oven and cook for 6-8 minutes, flipping halfway through, until the corn begins to turn golden brown.
    2 ears corn
    1 tsp extra virgin olive oil
  • 3
    Wash and dry the fresh produce. Skip the broccoli slaw if it came pre-washed.
    1 tomato
    ½ small bunch cilantro
    ½ (12 oz) pkg broccoli slaw
    1 ½ limes
  • 4
    Small dice the tomato and set aside.
  • 5
    Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Set aside.
  • 6
    When the corn is done cooking, remove from oven and let cool for 5-6 minutes, until slightly warm to the touch.
  • 7
    Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • 8
    Drizzle both sides of the tortillas with oil and sprinkle with salt; place in a single layer on baking sheet. Bake for 10-15 minutes, flipping halfway through, until the tortillas are crispy and lightly browned on both sides.
    6 small corn tortillas
    2 tsp extra virgin olive oil
    ¼ tsp salt
  • 9
    While tortillas bake, drain and rinse the beans in a colander; add to a medium bowl.
    1 (15 oz) can pinto beans
  • 10
    Juice one lime into the bowl with the beans.
  • 11
    Add oil, spices, and water to the bowl. Use a fork or potato masher to mash the mixture until smooth.
    2 tbsp extra virgin olive oil
    ¼ tsp salt
    ¼ tsp garlic powder
    ¼ tsp onion powder
    ¼ tsp chili powder
    ¼ tsp cumin
    1 tbsp water
  • 12
    When the tortillas are done, remove from the oven and set aside.
  • 13
    Stand corn upright on a cutting board and use a sharp knife to carefully cut kernels off of the cob.
  • 14
    Cut the remaining lime into wedges.
  • 15
    To assemble, top the tortillas with bean mixture, tomatoes, broccoli slaw, roasted corn, and cilantro. Garnish with a lime wedge and enjoy!