Easy Corn Tostadas

Serves 3-4

Easy Corn Tostadas

By Camille Styles



  • 1 cup masa harina corn flour (We like Bob’s Red Mill)
  • 1/2 teaspoon salt
  • 3/4-1 cup warm water


  • 1 can organic black beans, drained and rinsed
  • 1 1/2 cups seasonal vegetables, chopped (see seasonal list)
  • 1 cup cheese, shredded (cheddar or Monterey Jack)
  • 1 recipe of guacamole in a bag


Make corn tortillas:

  1. Mix salt with masa marina corn flour.
  2. Slowly pour water into the flour and mix using a spoon or spatula knife.
  3. The dough should be firm and springy when touched, not sticky or dry. Divide dough into golf ball-sized balls and set aside.
  4. Press dough between two pieces of wax paper. Flatten using a tortilla press or rolling pin.

Cook tortillas:

  1. Heat griddle or pan on medium heat. Melt 1 tablespoon of butter.
  2. Place tortillas on griddle and cook for about 1 minute. Flip and cook other side for about 30 seconds.
  3. Repeat with remaining tortillas.

Assemble and Bake:

  1. Preheat oven to 375 degrees F. Place tortillas on a parchment-lined sheet pan.
  2. Set out bowls of sautéed/chopped veggies, beans and cheese. Using clean hands, let kiddos add toppings.
  3. Place in oven until the cheese melts, about 5 minutes. Top with homemade guacamole and serve.
  4. For an easier recipe, bake pre-made corn tortillas in the oven until crispy. Add toppings and serve.

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