These salty, savory, blue corn tostadas for Fourth of July are simple to put together and perfect for red, white, and blue celebrations!
- 1 can unsalted white beans, drained and rinsed
- 1/4 cup water
- 1 Tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/2 cup loosely packed (3.5 oz / 100g) cotija cheese (can use queso fresco or feta cheese; use more cheese as desired)
- 1/4 cup red salsa
- 12 grape tomatoes
- For the tortillas: preheat oven to 400ºF/205ºC. Rub or brush a little oil on both sides of the tortillas, then place on a parchment-lined baking sheet. Bake for about 4 minutes on each side (8 minutes total) until the tortillas are crispy but not too brown.
- For the white beans: add the white beans, water, butter, salt, garlic powder, and ground cumin to a small sauce pan. Cook over medium-low heat until warmed through and soft enough to be easily mashed. You may need to add a little more water if you prefer a softer / looser consistency.
- For the red, white, & blue corn tostadas:
- Spread a layer of white beans over the base of each crispy tortilla.
- Using a small spoon, spoon a small bit of salsa in strips across the tortilla to resemble the red stripes on the USA flag.
- From there, sprinkle the crumbled cheese between the strips of salsa.
- Finally, arrange the sliced grape tomatoes atop the salsa.
Alternatives: skip the cheese and butter to make this dairy-free. Melt white cheese of choice atop the white beans. Choose salsa OR tomatoes, or feel free to use minced red bell peppers or pico de gallo.
- Prep Time: 15
- Cook Time: 8
- Category: Snack, lunch
- Method: Oven, Stovetop
- Cuisine: Mexican-American
Keywords: fourth of july recipes, savory fourth of july, red white and blue foods, blue corn tostada, red white and blue corn tostada