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Black Bean Tostadas

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 30 min
  • 30 min
  • $$
Gatheredtable
adapted fromMartha Stewart

Ingredients

  • 1 bag (10 ounces) frozen corn, defrosted
  • 1 avocado
  • 2 limes
  • 2 scallions
  • 1 jalapeno pepper
  • 3/4 pound cherry tomatoes
  • 8 ounces monterey jack cheese
  • 2 tablespoons extra virgin olive oil
  • 4 tortillas
  • 1 canned (15 ounces) black beans
  • 1/2 cup sour cream, for serving (optional)

Directions

Prep: 1. Preheat oven to 475. 2. Defrost corn by running under hot water. 3. Dice avocado and squeeze limes over them, in a medium bowl. 4. Thinly slice scallions. 5. Mince jalapeƱo (remove ribs and seeds for less heat, if desired) and halve tomatoes. Set aside. 6. Coarsely grate cheese. Make: 1. Arrange tortillas on two baking sheets; brush both sides with 1 tablespoon oil. 2. Rinse and drain beans; sprinkle over tortillas. 3. Top with tomatoes, jalapeno, and cheese. 4. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through. 5. While tostadas are baking, mix corn, avocado, lime juice, scallions and toss with 1 tablespoon oil, salt and pepper to taste. 6. To serve, top tostadas with corn mixture, and, if desired, sour cream.

Goes great with these recipes

Mexican Fruit Salad
Roasted Corn
Kale Citrus Salad
Simple Arugula Salad with Avocado
Avocado Strawberry Spinach Salad
Sauteed Corn
Corn and Tomato Salad
Avocado Kale Salad
Corn On The Cob
Five Minute Avocado Dip
Mixed Salad with Avocado
Simple Green Salad

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