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    Home » Blog » Recipes

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

    Published: This post may contain affiliate links · Which means I make a small commission at no extra cost to you· Leave a Comment

    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.

    Print Recipe

    Black Bean and Corn Tostada

    Prep Time30 mins
    Course: Dinner
    Cuisine: Mexican
    Keyword: Vegetarian
    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!
    Tostada

    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:

    • Sweet Potato Brulee
    • Hot Corn
    « How to Build a Simple Cranberry Walnut Spinach Salad
    How to Store Thanksgiving Leftovers »

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