Mexican food is super popular here in Arizona. In New England, where I am originally from, Mexican food is typically not so popular and typically not so good. It wasn’t until I moved here (15 years ago) that I started liking it. And especially when I ate at a few of my friend’s houses, who are either from Mexico or their parents are from Mexico, that I really got to experience the true taste of Mexican food. There is really nothing like homemade refried beans and fresh tortillas. And I find too that when my Mexican friends cook, they don’t use recipes. They cook the way their parents or grandparents taught them and it’s past on from generation to generation. Sadly, I haven’t had much success trying to copy their recipes, but I still enjoy cooking Mexican food. This recipe I found on Pinterest. It’s a pretty basic recipe and they take only about 15 minutes to make, but they are so delicious! If you haven’t had a tostada before, it’s basically a larger and thicker version of a tortilla chip.


8 oz. frozen corn, defrosted (I put about 1 tbsp. water and put in microwave for about 3 min, then drain)

1/4 cup mayonnaise

1/4 cup cup red onion, finely chopped

1/3 cup cilantro, finely chopped

juice from 1/2 a lime

1/4 tsp. salt

2 tbsp. cotija cheese, plus more for topping

1 -15 oz. canned refried beans

8 corn tostadas

chili powder for topping

In a large bowl, combine the corn, mayonnaise, red onion, cilantro, lime juice, salt, and 2 tbsp. cojita cheese. Mix until the corn is evenly coated with all the ingredients. Set aside.

Heat up the refried beans either on the stove or microwave until fully heated through.

To assemble, spread about 3-4 tbsp. of refried beans onto each tostada and top with a scoop or two of the corn mixture.

Sprinkle with cotija cheese and a dash of chili powder.

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