Black Bean & Corn Tostadas with Avocado Crema

Black Bean & Corn Tostadas with Avocado Crema ingredients

• 8 count Tostadas
• 1 tbsp vegetable oil
• 15 oz canned black beans, rinsed and drained
• 1.5 cups frozen corn kernels, thawed
• 0.25 cup red onion, finely diced
• 1 small jalapeño, seeded and minced
• 0.25 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 large ripe avocado
• 0.5 cup sour cream or plain Greek yogurt
• 1 tbsp lime juice
• 2 tbsp water
• 0.25 tsp salt
• 0.25 cup Cotija cheese, crumbled (optional)

How to make Black Bean & Corn Tostadas with Avocado Crema

1. Prepare the black bean and corn salsa: In a medium bowl, combine the rinsed and drained 15 oz black beans, 1.5 cups thawed corn kernels, 1/4 cup finely diced red onion, 1 minced jalapeño, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently to combine all ingredients and set aside to allow the flavors to meld.
2. Make the avocado crema: In a small food processor or blender, combine the flesh of 1 large ripe avocado, 1/2 cup sour cream (or plain Greek yogurt), 1 tbsp lime juice, 2 tbsp water, and 1/4 tsp salt. Blend until completely smooth and creamy, adding an additional tablespoon of water if needed to reach a pourable consistency.
3. Heat a large skillet over medium heat. Add 1 tbsp vegetable oil and swirl to coat the pan. If using uncooked tortillas for tostadas, cook each tortilla for 1-2 minutes per side until lightly golden and crisp, or until puffed and slightly stiff.
4. Alternatively, if using pre-fried tostada shells, you can warm them briefly in a dry skillet for 30 seconds per side, or serve them directly from the package.
5. To assemble the tostadas, spread a thin layer of the avocado crema evenly over each tostada shell.
6. Top generously with the black bean and corn salsa, ensuring an even distribution over the crema.
7. Garnish each tostada with a sprinkle of crumbled Cotija cheese, if desired, and a few extra sprigs of fresh cilantro.
8. Serve immediately while the tostadas are crisp. These are best enjoyed fresh to prevent the shells from becoming soggy.

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