If you’re looking for a tostada that’s as bright and bold as summer itself, these are it. Crispy tortillas layered with creamy spiced beans, juicy peaches, smoky corn, and a drizzle of hot honey. Every bite is sweet, spicy, tangy, and crunchy all at once. Perfect for weeknight dinners, backyard hangouts, or whenever you need a little extra sunshine on your plate. They are also a perfect little meal to make for that vegetarian friend. Think of them as peach, love, and crunch all wrapped up in one.
PrintPeach, Love and Tostadas
- Yield: 6 tostadas 1x
Ingredients
- .5 cup of corn
- 1 ripe peach
- 3 tbsp cilantro
- 1 small cucumber
- ¼ red onion
- 1 small jalapeno
- ½ avocado
- 1 tbsp lime juice
- 1 tbsp orange juice
- Pinch of salt
- 2 tbsp cotija cheese
- 1 tbsp avocado oil
- 6 small tortillas
- hot honey
- 1 can of pinto beans
- ½ tbsp chili powder
- ½ tbsp cumin
Instructions
1. Preheat oven to 350 degrees Fahrenheit. Clean all produce.
2. Spray or lightly cover tortillas with avocado oil. Bake them in the oven for 8 minutes, take them out and flip, then bake for another 5 minutes
3. While tortillas are in the oven, cook and chop the corn. Also, chop the peach, cucumber, onion, jalapeño, and avocado into small pieces. Mince the cilantro
4. In a bowl, mix the corn, peach, cucumber, onion, jalapeno, avocado, and cilantro. Then add lime juice, orange juice, salt, cotija, and hot honey. If you don’t have hot honey, mix honey with red pepper flakes and let it sit for a few minutes before adding it to everything else. Mix everything.
5. Open the can of pinto beans and drain. Cook beans with 1/4 cup of water on the stove until heated up. Then take off heat, mash the beans and mix with cumin and chili powder.
6. Spread beans on tortillas and top with the mixture.
7. Enjoy!