Spicy Black Bean and Corn Tostadas
Spicy Black Bean and Corn Tostadas
Ingredients
For the Tostadas
- 8 corn tortillas, 6-inch
- 2 tablespoons vegetable oil, or as needed for frying
For the Black Bean and Corn Mixture
- 1 tablespoon olive oil
- 1/2 cup yellow onion, finely diced
- 1/2 cup red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 can black beans, 15-ounce, rinsed and drained
- 1 cup corn kernels, fresh or frozen (thawed)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 cup vegetable broth
- 1 lime, juiced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Toppings
- 1 avocado, ripe, diced or sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- 1/4 cup sour cream, or plain Greek yogurt, for serving
- hot sauce, as needed, for serving
Instructions
- 1
Prepare the tostadas: Preheat oven to 375°F. Lightly brush both sides of each corn tortilla with vegetable oil. Place tortillas in a single layer on a baking sheet. Bake for 8-12 minutes, flipping halfway through, until golden brown and crispy. Alternatively, shallow fry in 1/2 inch of oil until crispy. Drain on paper towels. Set aside.
⏱️ 15 min•🌡️ 375
- 2
Sauté aromatics: In a large skillet or non-stick pan, heat olive oil over medium heat. Add diced yellow onion and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until softened. Add minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 3
Combine the mixture: Stir in the rinsed and drained black beans, corn kernels, chili powder, cumin, smoked paprika, and cayenne pepper. Pour in the vegetable broth. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the liquid has mostly absorbed and the mixture is heated through.
⏱️ 7 min
- 4
Finish the filling: Remove the skillet from heat. Stir in the fresh lime juice, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min
- 5
Assemble the tostadas: Place the crispy tostada shells on serving plates. Spoon a generous amount of the warm black bean and corn mixture onto each tostada.
⏱️ 5 min
- 6
Add toppings and serve: Top each tostada with diced or sliced avocado, chopped fresh cilantro, and crumbled cotija cheese. Serve immediately with a dollop of sour cream or Greek yogurt and a drizzle of your favorite hot sauce, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Black Bean and Corn Tostadas
Ingredients
For the Tostadas
- 8 corn tortillas, 6-inch
- 2 tablespoons vegetable oil, or as needed for frying
For the Black Bean and Corn Mixture
- 1 tablespoon olive oil
- 1/2 cup yellow onion, finely diced
- 1/2 cup red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 can black beans, 15-ounce, rinsed and drained
- 1 cup corn kernels, fresh or frozen (thawed)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 cup vegetable broth
- 1 lime, juiced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Toppings
- 1 avocado, ripe, diced or sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- 1/4 cup sour cream, or plain Greek yogurt, for serving
- hot sauce, as needed, for serving
Instructions
- 1
Prepare the tostadas: Preheat oven to 375°F. Lightly brush both sides of each corn tortilla with vegetable oil. Place tortillas in a single layer on a baking sheet. Bake for 8-12 minutes, flipping halfway through, until golden brown and crispy. Alternatively, shallow fry in 1/2 inch of oil until crispy. Drain on paper towels. Set aside.
⏱️ 15 min•🌡️ 375 - 2
Sauté aromatics: In a large skillet or non-stick pan, heat olive oil over medium heat. Add diced yellow onion and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until softened. Add minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 3
Combine the mixture: Stir in the rinsed and drained black beans, corn kernels, chili powder, cumin, smoked paprika, and cayenne pepper. Pour in the vegetable broth. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the liquid has mostly absorbed and the mixture is heated through.
⏱️ 7 min - 4
Finish the filling: Remove the skillet from heat. Stir in the fresh lime juice, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min - 5
Assemble the tostadas: Place the crispy tostada shells on serving plates. Spoon a generous amount of the warm black bean and corn mixture onto each tostada.
⏱️ 5 min - 6
Add toppings and serve: Top each tostada with diced or sliced avocado, chopped fresh cilantro, and crumbled cotija cheese. Serve immediately with a dollop of sour cream or Greek yogurt and a drizzle of your favorite hot sauce, if desired.
⏱️ 3 min