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
For Black Beans:
- 2 15-ounce cans black beans, drained and rinsed
- 2 limes, juiced
- 2 tablespoons chopped cilantro
- 1 tablespoon HERDEZ® Avocado Hot Sauce
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon salt
For Corn Salsa:
- 10 ounces frozen sweet corn
- 1/3 red onion, diced
- ½ cup crumbled quesa fresca
- 3 tablespoons chopped cilantro
- 1 tablespoon HERDEZ® Avocado Hot Sauce
- 3 limes, juiced
- Salt and pepper, to taste
For Tostadas:
- 8-10 Corn Tortillas
- Avocado oil spray
- ¾ cup shredded Lettuce
- ½ 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, and 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.