Red, White, & Blue Corn Tostadas for Fourth of July

5 from 1 vote

These salty, savory, blue corn tostadas for Fourth of July are simple to put together and perfect for red, white, and blue celebrations!

Course Lunch, Snack

Cuisine Mexican American

Diet Gluten Free

Prep Time 15

Cook Time 8

Total Time 23

Servings

Calories 174kcal

6 corn tortillas organic preferred, blue corn for the theme!
1 can white beans unsalted, drained and rinsed
¼ cup water
1 Tablespoon butter
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground cumin
½ cup cotija cheese, 3.5 oz / 100g loosely packed (can use queso fresco or feta cheese; use more cheese as desired)
¼ 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.

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.