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Black Bean & Corn Tostadas

Crunchy and zesty, these Black Bean and Corn Tostadas make for a great lunch or dinner!

10 Minutes
20 Minutes
30 Minutes


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


Tostada Shells:

  1. Heat oven to 375°.
  2. Line baking sheet with parchment paper. Place tortillas on sheet, spray both sides with avocado oil.
  3. Bake tortillas 12-16 minutes, or until crispy. Set aside.

Corn Salsa:

  1. Heat medium pan to medium-high heat. Cook corn 3-5 minutes, or until warmed through. Set aside and let cool.
  2. Combine corn, red onion, quesa fresca, cilantro, HERDEZ® Avocado Hot Sauce, lime juice, and salt and pepper to taste.

Black Beans:

  1. Add black beans, lime juice, cilantro, HERDEZ® Avocado Hot Sauce, garlic powder, chili powder and salt to saucepan and heat over medium heat.
  2. Mash ingredients together as they warm, until you reach desired consistency (Add a little water if needed).

Assemble Tostadas:

  1. Spread beans over tortillas, top with cheese and lettuce.
  2. Add corn salsa and drizzle HERDEZ® Avocado Hot Sauce.