Black Bean & Corn Tostadas
Crunchy and zesty, these Black Bean and Corn Tostadas make for a great lunch or dinner!
4
10 minutes
20 minutes
30 minutes
Ingredients
BLACK BEANS
- 2 15-ounce cans black beans, drained and rinsed
- 2 limes, juiced
- 2 tablespoons chopped cilantro
- 1 tablespoon HERDEZ® Avocado Hot Sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
CORN SALSA
- 10 ounces frozen sweet corn
- 1/3 red onion, diced
- 1/2 cup crumbled quesa fresca
- 3 tablespoons chopped cilantro
- 1 tablespoon HERDEZ® Avocado Hot Sauce
- 3 limes, juiced
- Salt and pepper, to taste
TOSTADAS
- 8-10 corn tortillas
- Avocado oil spray
- 3/4 cup shredded Lettuce
- 1/2 cup shredded Mexican cheese
- HERDEZ® Avocado Hot Sauce
Directions
TOSTADA SHELLS:
- Heat oven to 375°.
- Line baking sheet with parchment paper. Place tortillas on sheet, spray both sides with avocado oil.
- Bake tortillas 12-16 minutes, or until crispy. Set aside.
CORN SALSA:
- Heat medium pan to medium-high heat. Cook corn 3-5 minutes, or until warmed through. Set aside and let cool.
- Combine corn, red onion, quesa fresca, cilantro, HERDEZ® Avocado Hot Sauce, lime juice, salt and pepper to taste.
BLACK BEANS:
- Add black beans, lime juice, cilantro, HERDEZ® Avocado Hot Sauce, garlic powder, chili powder and salt to saucepan and heat over medium heat.
- Mash ingredients together as they warm, until you reach desired consistency (Add a little water if needed).
ASSEMBLE TOSTADAS:
- Spread beans over tortillas, top with cheese and lettuce.
- Add corn salsa and drizzle HERDEZ® Avocado Hot Sauce.