Veggie Tostada Cones

These Veggie Tostada Cones are a fun unique way to make tostadas. These are tostada cones filled with refried beans, and veggies and topped with all your favorite Mexican condiments. I make the cones using tortillas and oven baking them. The veggies have simple flavors and are crunchy making them so yum. These are perfect as an appetizer for get-togethers and parties or even as a side to your Mexican meal. They are quite easy to make and look so fancy, you gotta try these.

Happy Cooking!

Servings: 6-8 cones

Prep Time: 20 mins

Cooking Time: 30-40 mins

Total Time: 1 hour

Ingredients: 

• 3-4 six-inch flour Tortillas  

• 1 tbsp olive oil

• 1/2 red onion Onion cut into thin slices

• 3-4 garlic cloves cut into thin slices or minced

• 1 Jalapeño/Serrano cut into small pieces

• 1 small bell pepper chopped into thin slices; I used half of two colors.

• 3 scallions chopped

• 1/3 cup corn kernels

• 1/2-1 tsp Salt as per taste

• 1/2 tsp Pepper

• 1/4 tsp Sugar 

• 1/2-1 tsp Paprika 

• 1/2 tsp Cumin powder 

• 1/2 tsp parsley

• 1/3-1/2 cup refried beans

• 2-3 tbsp Sour cream 

• 2-3 tbsp tomato Salsa

• 1/4 cup Cojita Cheese 

• 1 serrano cut into thin slices

Directions:

1. Veggie Filling: Don’t overcook the veggies, keep them crunchy!

   1. Put a pan on low-medium heat. Add olive oil to it.

   2. Once warm, add onions, garlic, and chopped serranos. Saute it for 4-6 mins till translucent and fragrant.

   3. Add bell peppers and scallions and saute it for 3-4 mins.

   4. Add corn and spices- cumin, paprika, salt, sugar, pepper, and parsley and saute for 1-2 mins.

   5. Turn the heat off. The veggie filling is ready.

2. Tostada cones:

   1. Preheat the oven to 375F.

   2. Cut a tortilla in half. Roll each half into a cone. See video. Brush water on the edges to seal the cone shut

   3. Using toothpicks or a cone made of foil keep the cones in place.

   4. Place them on a baking tray, seam side down. Spray with butter or olive oil.

   5. Bake at 375F for 10 mins then flip take out the foil cone and bake again for 6-8 mins.

   6. Once out of the oven let it cool slightly and it’s ready to use.

3. Assembly:

   1. Fill the cones with refried beans, about 1/3-1/2 the height. I like to use a piping bag to get it all the way.

   2. Top it with the veggie mix.

   3. Put about 1-2 tsp of sour cream over the veggies. Top it with a dollop of salsa and crumble some cojita cheese over it. Add a slice of serrano to finish it.

4. The cones are ready! Serve with salsa and sour cream or a hot sauce.

Notes/Tips:

• You can make the cones from before and keep them. Don’t fill them and store them in an air-tight container for 3-5 days.

• The veggie filling can be made 3-4 days before and kept in the fridge.

• You can use canned refried beans. I prefer homemade (click here for the recipe). If you make it homemade, smash it well for this recipe.

• You can also top the cones with guacamole if you want.

• Fill just before serving to keep them from getting soggy.