Black Bean Tostadas with Sweet Corn Guacamole

Servings: 8 servings

Author: Barbara Schieving

Prep Time
10 minutes

Cook Time
5 minutes

Total Time
15 minutes

Meatless Dinner

recipe cooking food Mexican

Instructions

1 Preheat oven to 350º.
2 In a small mixing bowl, combine black beans and spices.
3 Cook toastada shells on a baking sheet for 3-5 minutes to crisp them up. Be
careful not to burn them.
4 Spread each tostada shell with black beans and top with lettuce, salsa, Sweet
Corn Guacamole (recipe below) and queso fresco. Or your favorite tostada
toppings.
5 Sweet Corn Guacamole
6 Remove kernels from cob and place in pan. Over medium heat, roast the corn until
it starts to caramelize. Set aside to cool. (Note: You also can roast the corn
in the husk. Simply remove the silks and soak in water for about 10 minutes and
then place on the grill, cooking until the kernels begin to color)
7 Place the avocado in a bowl and mash with a potato masher or back of a fork,
leaving it somewhat chunky.
8 Add in the garlic, onion and jalapeño. Stir in the cooled corn kernels,
cilantro, garlic, salt and pepper. Mix until combined.
9 Add the lemon juice and mix well.