To start making Mexican Corn and Bell Pepper Tostadas, we start by kneading flour into a tortilla.
Add corn flour and all-purpose flour with a small amount of water, knead into a hard dough, cover with a cloth and set aside.
Pressure cook the black-eyed peas in water for about 4 blasts until tender and cooked through. Let the stress release naturally.
Heat a pan with oil, add onions and sauté until soft. Add cooked black-eyed peas and water.
Using a potato masher, start mashing the beans to form a coarse paste. Add coconut milk, salt and mix well.
Cook until thickened. When done turn off the heat, place the bean mixture in a bowl and drizzle with some olive oil so it doesn't dry out.
To make the ingredients, heat a pan, add oil, add green peppers and sauté until soft. Add the sweetcorn and sprinkle with cumin, paprika and salt. Sauté until well combined and set aside.
To make tostadas, take a small amount of dough and roll it into a small, flat circle. Heat a frying pan and once the oil is hot, place the tortillas on the frying pan and fry until golden brown on both sides. Set aside.
To prepare the tortillas, take a large spoonful of the bean paste, spread it evenly and add the sautéed vegetables.
You can also add some Mexican Pesto Sauce Recipe Click on our website to view the recipe and enjoy your tacos.
The Mexican Corn and Bell Pepper Tostadas can be served just before serving. Quesadillas or a Enchiladas Enjoy a Mexican Sunday meal.
