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Roasted Corn and Refried Bean Tostadas (Vegan)

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Ingredients:

4 Ears of Corn
2 15oz Cans Refried Beans
2 Tbsp Olive Oil
1/2 Tsp Salt
3/4 Tsp Garlic Powder
3/4 Tsp Onion Powder
3/4 Tsp Chili Powder
3/4 Tsp Cumin
2 Tbsp Water
Juice of 1 Lime
12 Tostada Shells
2 Tomatoes, diced
12 oz Package Broccoli Slaw
Cilantro, for garnish

Directions:

  1. Preheat oven to broil.
  2. Remove the husks from the corn. Lightly brush with olive oil and place directly on the oven rack or on a baking sheet. Cook for 8-10 minutes, rotating ½ way through, until the corn is cooked through and is slightly roasted.
  3. Chop the tomato and cilantro. Juice the lime.
  4. Add both cans of refried beans to a medium sized saucepan. Add the oil, water, lime juice, salt, garlic powder, onion powder, chili powder, and cumin. Stir to combine. Heat over medium-low heat until warmed through. Remove from the heat.
  5. When the corn is done, remove from the oven and let cool slightly. Stand the corn upright on a plate or inside a bowl and use a sharp knife to cut off the kernels.
  6. Assemble the tostadas by adding a thin layer of the bean mixture, then tomatoes, then broccoli slaw, then the roasted corn, and finally, garnish with cilantro. Enjoy!
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