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Kale And Bean Tostadas With Egg And Street Corn

Won't miss the meat with these. The filling also works well for simple tacos.


For the Street Corn:

  • ¼ c Mayo
  • ¼ c Sour Cream
  • ½ c Cotija Cheese (grated)
  • ½ tsp Chipotle Chile Powder
  • 1 Garlic Clove (minced)
  • ¼ c Cilantro (minced)
  • Salt to taste
  • 7 Ears of Corn
  • 1 Lime (cut into wedges)

For the Filling:

  • 3 Tbs Olive Oil
  • 1 Shallot (minced)
  • 3 Cloves Garlic (minced)
  • 2 Bunches Kale (ribbed and torn a bit)
  • 2 Cans Kidney or Black Beans
  • 2 Tbs Taco Seasoning
  • 1 ½ tsp Coriander
  • Water or beer

The Rest:

  • 1 Radish (thinly sliced)
  • 1 Jalapeno (thinly sliced)
  • 2 c Cabbage (shredded/thinly sliced)
  • 8 Eggs
  • 16 White Corn Tortillas
  • 1 Avocado (sliced)
  • 1 Tomato (sliced)
  • Hot Sauce
  • Cotija Cheese
  • 4 Tbs Vegetable Oil


Make the corn sauce:

  1. Combine the Mayo, Sour Cream, Cheese, Chile Powder, Garlic, Clilantro and salt in a bowl and set aside.

Make the filling:

  1. Heat oil in a pot over medium

  2. Add Shallot and Garlic and saute until fragrant

  3. Add Kale, and a ⅛ cup of Water or beer. Cover and cook until wilted (3-5 minutes)

  4. Remove lid and add Beans, Seasoning, and Coriander

  5. Stir and continue to cook until liquid evaporates and beans are done

  6. Salt to taste

Make the corn:

  1. Nuke the corn in the microwave for 5 minutes (or until done)

  2. Char the corn on the grill

  3. Cut the ears in half and toss in the sauce to coat

  4. Sprinkle with chile powder and serve with lime wedges

  5. Heat 3Tbs oil in a pan over medium high

  6. Lightly fry tortillas one at a time

  7. While frying tortillas, fry eggs in another pan, leaving yolk runny

Assemble Tostadas:

  1. Place a tortilla on the plate

  2. Add filing

  3. Add Cotija

  4. Add egg

  5. Top with a second tortilla and sprinkle with cotija and cilantro

  6. Serve with fixins and corn

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