Roasted Corn and Refried Bean Tostadas (Vegan)

Ingredients:

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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