Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Black Bean Tostadas with Charred Corn and Avocado Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 23 reviews

Delicious and easy Black Bean Tostadas featuring charred sweet corn, flavorful black beans, and a creamy avocado sauce. Perfect for a quick, satisfying meal with a touch of zest and plenty of texture.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

For the Tostadas

  • 2 ears sweet corn
  • 8 corn tortillas (6-inch white corn)
  • 1 cup shredded cheddar cheese
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 2 (14-ounce) cans black beans, partially drained but not rinsed
  • 1/4 cup salsa
  • 1/4 cup water (more if needed)
  • 2 limes

For the Avocado Cream

  • 1 large avocado, pitted and removed from skin
  • 1/2 jalapeno, seeds removed
  • 1 clove garlic, minced
  • 2 juicy limes (juiced)
  • 1/2 cup cilantro leaves
  • 1/3 cup sour cream or plain Greek yogurt
  • 2-3 Tablespoons water
  • 1/2 teaspoon salt (more to taste)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the tortillas.
  2. Char the Corn: Husk the ears of corn and cook them directly over a gas burner or on a grill pan over medium heat until they develop a nice char on all sides. After charring, carefully slice the kernels off the cobs and set aside.
  3. Bake the Tortillas: Lay the corn tortillas flat on a baking sheet. Lightly spray or brush them with olive oil. Bake for 4-5 minutes until they start to crisp. Flip each tortilla, sprinkle shredded cheddar cheese on top, and bake for an additional 3 minutes until the cheese is melted and bubbly.
  4. Cook the Beans: While the tortillas bake, heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add diced onions, minced garlic, salt, and ground cumin. Sauté for about 2 minutes until fragrant. Add the black beans (with some liquid), salsa, juice of 2 limes, and 1/4 cup of water. Cook for 3 minutes until heated through. Mash the beans gently with a fork to combine textures but still have some whole beans.
  5. Prepare the Avocado Cream: In a blender, combine the avocado, jalapeno, minced garlic, juice of 2 limes, cilantro leaves, sour cream or Greek yogurt, 2-3 tablespoons of water, and salt. Blend until smooth and creamy, adjusting the salt and water for desired taste and consistency.
  6. Assemble the Tostadas: Spread the warm mashed black beans evenly over the baked tortillas. Top with the charred corn kernels and dollops of the avocado cream. Add any additional desired toppings such as extra cilantro, lime wedges, or salsa, and serve immediately.

Notes

  • You can substitute white corn tortillas with yellow corn tortillas if preferred.
  • To make this dish vegan, substitute sour cream with a plant-based alternative.
  • If you don’t have a grill or gas burner to char the corn, you can roast corn kernels in a hot skillet until lightly browned.
  • Adjust the spiciness by adding or omitting jalapeno seeds in the avocado cream.
  • Leftover avocado cream can be stored in an airtight container with plastic wrap pressed directly on the surface to prevent browning.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/black-bean-tostadas-with-charred-corn-and-avocado-cream-recipe/