Elote Inspired Corn Tostadas with Pepsi MAX Lime

Delicious elote inspired tostadas, inspired by the zesty flavours of Pepsi MAX Lime!

Done in 35 minutes

Serves 2

Dish by Mia Jacobs

Ingredients

The refried beans

1/2 white onion

1large garlic clove

1/2 tspground cumin

1/2 tspground coriander

1/4 tspchilli powder

1 tinblack or pinto beans, half drained

1/4 tinwater

5gfresh coriander, chopped

1/2 lime, juice

to tastesalt

The elote inspired mixture

1ear of corn

70gvegan feta

20gvegan mayonnaise

1 tspfresh jalapeno, finely diced

1 tspspring onions, finely chopped

5gcoriander

1/2 lime, juice

to tastesalt

For lime coriander yoghurt

45gyoghurt

5gcoriander

1/2garlic clove

to tastelime juice

to tastesalt

The lime chilli salt

1lime, zest only

1 tsppul biber

a pinchflakey salt

To serve

9-12mini tortillas

200mlvegetable oil

to garnishfresh coriander leaves

1/2 jalapeño, thinly sliced

Elote tostadas - crispy fried corn tortillas loaded with lime spiked refried beans and heaps of charred corn tumbled with crumbled vegan feta, spring onions, coriander, hot sauce. Served with a lime crema and a homemade lime chilli salt. Best when served with a chilled, zingy Pepsi MAX Lime adding an extra twist of lime in every bite!

Method

Add a splash of oil into a small saucepan and heat over medium heat. Add the diced onion and a pinch of salt then fry for a few minutes until softened. Add the garlic and spices and fry for a minute more until fragrant and bloomed.

Add the beans and water with another pinch of salt then simmer vigorously for around 10 minutes. Blend the softened beans then add lime juice, salt and chopped coriander. Stir together.

Remove the corn husks then fry the ear of corn in a hot dry pan until mostly charred and cooked.

Slice the corn off the cob and mix with the rest of the ingredients for the elotes. Season to taste.

Blend the yoghurt with the coriander, lime juice, garlic and salt and set to one side.

Mix the lime zest, pul biber and salt.

Fry or bake the tortillas then get ready to assemble.

Load the crispy tortillas with the refried beans, elote mixture, lime chilli salt and lime coriander yoghurt and fresh coriander and jalapeño slices. Serve with a chilled Pepsi MAX lime, and enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.