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Corn, Avocado, and Bleack Bean Tostadas

I got this recipe out of my AllYou magazine. (I subscribed to this magazine for the coupons and sometimes they have interesting recipes!.) These would be better with some minor modifications, but overall they were tasty and I will make them again!

8 – 6″ corn tortillas
2 cups cooked black beans
1 cup cooked corn
1 small ripe avocado, peeled, pitted, and chopped
2 TBSP finely chopped fresh cilantro
2 TBSP olive oil
2 tsp. lime juice
1/2 tsp. crushed red pepper
1/2 cup shredded cheddar cheese

1. Pre-heat oven to 350F. Arrange tortillas on a baking sheet, mist with cooking spray and springke with salt. Bake until beginning to crisp, 5-7 minutes.

2. While tortillas are toasting, combine beans, corn, avocado, cilantro, olive oil, lime juice, and red pepper flakes in a large bowl. Top tortillas, still on baking sheet, with some bean and corn mixture. Sprinkle with cheese.

3. Turn oven to broil and broil tostadas until cheese has melted and is beginning to brown, 1-2 minutes.

Serve immediately.

Modifications I would make: add more cilantro and salt because I used cooked, dried beans instead of canned beans. Also, more lime juice and pepper flakes. Definitely add more cheese!!

This post is linked to What’s on Your Plate.


  1. I make something similar, but I use sweet corn cakes as the base, and top them with a mixture of black beans and tomatoes, a little sour cream, and lots of cheese (also sometimes chicken). Delicious!

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