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Vegetable Tostadas

Vegetable Tostadas with Creamy Mexican Street Corn

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Recipe Details

Story

Creamy and spicy, this vegetarian dish reminds us of our favorite, Mexican street food. Crispy pan-fried tostadas are piled high with roasted red onion, earthy mushrooms, sweet tomatoes, and zucchini. Queso blanco and a heap of sautéed corn tossed with chipotle crema round out this ultra-flavorful meal.

Tags

  • Vegetarian

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 800
  • Protein 21g
  • Total Carb 68g
  • Total Fat 54g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cremini mushrooms
    6 ounces
    cremini mushrooms
  • tomatoes
    2
    tomatoes
  • zucchini
    12 ounces
    zucchini
  • lime
    1
    lime
  • ears corns
    2
    ears corns
  • red onion
    1
    red onion
  • Mexican spice mix
    2 teaspoons
    Mexican spice mix
  • cilantro
    1/8 ounce
    cilantro
  • mayonnaise
    5 packets
    mayonnaise
  • chipotle paste
    1/2 teaspoon
    chipotle paste
  • corn tortillas
    6
    corn tortillas
  • queso blanco
    2 ounces
    queso blanco

What You’ll Need

  • olive oil
  • canola oil
  • kosher salt
  • black pepper
  • baking sheet
  • 12" large pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Wipe mushrooms clean with a damp paper towel and quarter. Rinse remaining produce. Halve tomatoes, scoop out and discard seeds, and roughly chop. Halve zucchini lengthwise and cut crosswise into ¼-inch half-moons. Halve lime. Shuck corn, discarding husks and silk; slice off kernels, discarding cobs. Peel onion and thinly slice into rings.

  2. Roast vegetables

    Roast vegetables

    On a baking sheet, toss mushrooms, tomatoes, zucchini, and onion with Mexican spice mix, 2 tablespoons olive oil, and ½ teaspoon salt. Arrange in a single layer and roast until vegetables are tender, about 20 minutes. Meanwhile, roughly chop half of cilantro leaves, discarding stems; leave remainder whole.

  3. Make chipotle crema

    Make chipotle crema

    While vegetables roast, in a small bowl, stir together mayonnaise, chipotle paste, ⅛ teaspoon salt, and pepper as desired to combine.

  4. Make Mexican street corn

    Make Mexican street corn

    Heat ½ tablespoon canola oil in a large pan over medium-high heat. When oil is shimmering, add corn. Season with ¼ teaspoon salt and sauté, stirring, until warmed through and beginning to brown, about 5 minutes. Transfer to a large bowl, reserving pan for next step. To bowl with corn, stir in juice of 1 lime, chopped cilantro, and ⅓ of chipotle crema until fully combined. Set aside.

  5. Fry tostadas

    Fry tostadas

    Wipe pan from corn clean and return to medium-high heat with 2 tablespoons canola oil. When oil is shimmering, add tortillas in a single layer and fry, working in batches as needed, until golden and crisp, about 2 minutes per side. Transfer to a paper towel–lined plate to drain. Crumble queso blanco and immediately sprinkle over tostadas to soften.

  6. Plate vegetable tostadas

    Plate vegetable tostadas

    Divide tostadas between serving plates and top with roasted vegetables, dividing evenly. Dollop over remaining chipotle crema (or serve on the side) and garnish with whole cilantro leaves. Serve with creamy Mexican street corn and enjoy!

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