Mexican · 40 min
Roasted Corn & Bean Tostadas with Broccoli Slaw
- 40 min
- 2–6 servings
- 625 kcal / serving
Cruisy tortillas topped with a tangy bean spread, roasted corn, fresh tomato, and broccoli slaw come together for a satisfying weeknight bite. The mix of textures and bright cilantro-lime notes keep the meal lively.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (12 oz) pkgbroccoli slaw
- ½ small bunchcilantro
- 2 earscorn
- 1 ½limes
- 1 (15 oz) canpinto beans
- 6small corn tortillas
- 1tomato
- tomatoes
From the pantry: chili powder, cumin, ground, extra virgin olive oil, garlic powder, onion powder, salt
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · measuring spoons · mixing bowls · parchment paper · potato masher · spatula · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · sheet pan dinners
Shopping list by aisle
Produce
- ½ (12 oz) pkgbroccoli slaw
- ½ small bunchcilantro
- 2 earscorn
- 1 ½limes
- 1tomato
- tomatoes
Bakery & bread
- 6small corn tortillas
Pantry & dry goods
- 1 (15 oz) canpinto beans
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli slaw | ½ (12 oz) pkg | 1 (12 oz) pkg | 1 ½ (12 oz) pkg |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| corn | 2 ears | 4 ears | 6 ears |
| limes | 1 ½ | 3 | 4 ½ |
| pinto beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| small corn tortillas | 6 | 12 | 18 |
| tomato | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat the oven with the top rack close to the broiler.
- Prepare the corn: remove the husks, brush the ears with oil, and place on the top rack; broil 6–8 minutes, turning once, until the kernels start to color.
- Let the corn cool briefly, then cut the kernels from the cob.
- Line a baking sheet with parchment and set it aside; preheat the oven to 400°F.
- On the parchment-lined sheet, brush the tortillas lightly with oil and sprinkle with salt; bake in a single layer for 10–15 minutes, turning once, until crisp and lightly browned.
- Rinse and drain the pinto beans into a bowl; add the juice of one lime.
- Stir in a drizzle of oil, the spices, and a splash of water; mash with a fork or masher until smooth.
- Dice the tomato and roughly chop the cilantro leaves, discarding stems; set aside.
- When the tortillas are ready, assemble by spreading the bean mash on each tortilla, then layering on tomatoes, broccoli slaw, roasted corn, and cilantro. Serve with lime wedges.
Two tips
- Make ahead: the bean mash can be prepared a day in advance and stored in the fridge.
- Serving idea: offer extra lime wedges on the side and cilantro for topping at the table.
Nutrition per serving
- Calories
- 625 kcal
- Protein
- 20 g
- Carbs
- 88 g
- Fat
- 26 g
- Fiber
- 17 g
- Sodium
- 359 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.