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Two black bean tostadas with corn and avocado crema on a serving platter, with a small jar of avocado cream and lime wedges.

Black Bean Tostadas

Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8
These black bean tostadas start with crispy shells topped with seasoned beans, salsa, grilled corn, and cheese, then finished with homemade avocado crema.

Ingredients

  • 2 ears sweet corn
  • 8 corn tortillas , I used 6-inch white corn
  • 1 cup shredded cheddar cheese
  • ½ onion , diced
  • 4 cloves garlic , minced
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • 2 14-ounce cans black beans , partially drained but not rinsed
  • ¼ cup salsa
  • ¼ cup water , more if needed
  • 2 limes

Avocado Cream

  • 1 large avocado , pitted and removed from skin
  • ½ jalapeno , with seeds removed
  • 1 clove garlic , minced
  • 2 juicy limes
  • ½ cup cilantro leaves
  • ⅓ cup sour cream or plain greek yogurt
  • 2-3 Tablespoons water
  • ½ teaspoon salt , more to taste

Optional toppings: shredded lettuce, shredded cheese, sour cream, salsa, diced tomatoes, cilantro, lime juice

Instructions

  • Preheat oven to 400°F
  • Char corn: Cook husked corn on the cob over a gas burner or on a grill pan over medium heat until charred. Slice kernels off the cobs.
  • Cook tortillas: Lay tortillas flat on on a baking sheet. Spray or brush with olive oil. Cook 4-5 minutes, or until starting to crisp. Flip, sprinkle with cheese and cook another 3 minutes, or until bubbly.
  • Cook beans: Meanwhile, in a medium sized skillet, heat 1 Tablespoon olive oil over medium high heat. Add chopped onions, garlic, salt and cumin and cook for 2 minutes. Add the 2 cans of black beans, 1/4 cup salsa, the juice of 2 limes and 1/4 cup water. Cook for 3 minutes, or until heated through, then mash beans with a fork.

Make Avocado Cream

  • Blend ingredients: Add avocado, jalapeno, garlic, lime juice, cilantro, sour cream, water and salt into a blender and blend well.
  • Serve: Spread beans over the warm tortillas, add charred corn, avocado cream and desired toppings, and serve.

Notes

Protein: You can easily add extra protein to these tostadas. Add some cooked taco meat, Instant Pot taco chicken or tender slices of steak taco on top.  
Store: Once assembled, serve right away. If you plan to store toppings, keep everything separate. Black bean mixture can be made ahead up to four days in advance. Tostada shells can be stored in an airtight container.

Nutrition

Calories: 219kcal, Carbohydrates: 18g, Protein: 6g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 20mg, Sodium: 600mg, Potassium: 260mg, Fiber: 4g, Sugar: 2g, Vitamin A: 365IU, Vitamin C: 10mg, Calcium: 149mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

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