Roasted Corn Tostadas with Vegan Habanero Cream Sauce

These Roasted Corn Tostadas with Vegan Habanero Cream Sauce are the perfect summer dinner - crunchy tortillas are topped with refried beans, charred corn and a habanero cream sauce.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 tostadas


  • Vegan Habanero Cream Sauce*
  • 2 ears corn chucked
  • olive oil
  • salt & pepper
  • 15 oz can refried beans
  • 8 tostada shells
  • 2 cups shredded lettuce
  • 1 large tomato diced
  • pickled jalapeƱos
  • cilantro chopped


  1. Prepare Vegan Habanero Cream Sauce and place in the fridge until ready to use. 

  2. Brush corn with olive oil and sprinkle with salt & pepper. If grilling, place corn directly on a hot grill and turn until charred on all sides. If roasting, turn oven to broil and place corn on a baking sheet. Roast in the oven, turning until charred on all sides. Remove from the heat and allow to cool for 5 minutes (or until you are able to handle the corn). 

  3. Add beans to a pot and place on the oven over medium heat. Add a splash of water to the beans and stir until smooth. Turn heat to low and simmer until ready to use. 

  4. Stand corn upright on a cutting board and use a sharp knife to cut kernels off of the cob. 

  5. To assemble, spread a layer of beans on each tostada followed by a spoonful of corn, shredded lettuce, tomatoes, jalapeƱos, cilantro and a drizzle of Habanero Cream Sauce. 

  6. Serve immediately. 

Recipe Notes

*Get the recipe here.