You know those weeknights where you want something good, but also need something fast? This black bean and corn tostada is a nice break from the traditional taco night (just in case your family is tired of that go to)! It's also vegetarian and, since black beans and corn makes a complete protein when combined, I'm pretty sure you won't even miss the meat.
Black Bean and Corn Tostada
Servings: 3 people
Ingredients
For the Tostada
- 1 tablespoon olive oil divided
- 6 Corn Tortillas
Prepare the Black Beans and Corn
- 1 can black beans rinsed and drained
- 1 can corn rinsed and drained
- 1 tablespoon Mexican Seasoning recipe below
Avocado Crema
- ½ cup sour cream
- 1 small avocado mashed
- 2 limes juiced
Easy Mexican Seasoning (can use store bought also)
- 1 tablespoon Chili Powder
- 1 tablespoon Ground Cumin
- 1 tablespoon Paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large skillet, or 2 small skillets, heat the corn and black beans over medium heat for 5 minutes. You'll want to keep them separate because you will mash the black beans.
- Season the corn and black beans with 1 Tablespoon of Mexican seasoning. Make your own or use store bought.
- Remove the black beans from the heat and mash them using a fork.
- While the black beans and corn cook, start on the tortillas. Set the oven to broil and place 4-6 corn tortillas on a baking sheet. Poke holes in the tortillas with a fork so the middle doesn't pucker when cooking.
- Spray them with olive oil spray or drizzle oil on them and broil for 3 minutes. Using tongs, flip, and broil for 3 more minutes on the other side. They should be crispy, but watch them closely so they don't burn.
Make the Avocado Crema
- Mix the ½ cup sour cream, juice of 2 limes, and 1 avocado (or ¼ cup guacamole) together in a small bowl. You want the consistency to be spreadable.
Assemble the Tostadas
- After about 3 minutes on each side, the corn tortilla should be crispy and keep it's shape when you pick it up.
- Start with the tortilla, layer with black beans, corn, and crema. Add Cotija or other Mexican style cheese, avocado, lettuce, radishes, or any other vegetable you like.
- Repeat until you have used all of the "tostadas". Serve with a lime wedge and enjoy!
This weeknight dish is simple so that you can have more time prepping for the holidays. If you are in need of a classic dressing recipe, check out The Best Gluten Free, Classic Cornbread Dressing .
For more Thanksgiving Recipes try these:
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