Mexican Corn and Bell Pepper Tostadas

Name: Mexican Corn and Bell Pepper Tostadas
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 1 cup Cornmeal (1 cup Makki Ka Atta (Yellow Corn Meal Flour)); 1 cup All-Purpose Flour (1 cup All Purpose Flour (Maida)); 0 pieces Water (Lukewarm Water to knead); 1 cup Black-Eyed Peas (1 cup Black Eyed Beans (Lobia) soaked for 2 hours); 1 piece Yellow Onion (1 Onion sliced); 2 tbsp Coconut Milk (2 tablespoons Coconut milk); 0 pieces Table Salt (Salt to taste + Salt to taste); 0 pieces Vegetable Oil (Oil); 1 piece Red Bell Pepper (1 Red Bell pepper (Capsicum) cut into diagonal); 5 tbsp Corn (5 tablespoons Sweet corn); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 1 tsp Cumin Powder (1 teaspoon Cumin powder (Jeera))

Crispy cornmeal tostadas topped with a seasoned black-eyed pea spread and a sautéed mix of bell peppers and sweet corn.

60 minMexican

Servings4

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Steps

1Knead the cornmeal and all-purpose flour with lukewarm water to form a firm, stiff dough. Cover and let rest.
2Pressure cook the soaked black-eyed peas with water for about 4 whistles until soft. Allow pressure to release naturally.
3Heat oil in a saucepan, sauté onions until soft. Add cooked black-eyed peas and their cooking water.
4Mash the beans with a potato masher to a coarse paste. Mix in coconut milk and salt. Cook until thickened. Transfer to a bowl and drizzle with olive oil to prevent drying.
5Heat oil in another saucepan. Sauté bell peppers until soft. Add sweet corn, cumin powder, red chili powder, and salt. Sauté until combined.
6Roll dough into small, flat circles. Cook on a heated skillet until golden brown on both sides.
7Assemble tostadas by spreading a heaping spoonful of the bean mixture and topping with the sautéed corn and pepper mixture.
8Serve as a starter, optionally with Mexican green sauce.