Black Bean and Corn Tostada: A Restaurant Quality Dish at Home

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

Prep Time30 minutes
Course: Dinner
Cuisine: Mexican
Keyword: Vegetarian
Servings: 3 people


For the Tostada

  • 1 Tbsp 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 tbsp Mexican Seasoning recipe below

Avocado Crema

  • 1/2 cup sour cream
  • 1 small avocado mashed
  • 2 limes juiced

Easy Mexican Seasoning (can use store bought also)

  • 1 Tbsp Chili Powder
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • 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 1/2 cup sour cream, juice of 2 limes, and 1 avocado (or 1/4 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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