A crispy tortilla topped with creamy refried black beans, salsa, lettuce, tomatoes, queso fresco, and guacamole made with California avocados and fresh sweet corn.
Today’s post is part of Guacamole Fest 2012. Today, participants in the guacamole challenge at the workshop and dinner sponsored by the California Avocado Commission at EVO are featuring the creative guacamole recipes we developed during the challenge.
Sandy, Everyday Southwest, was the creative genius in our group, you’ll need to hop over to Everyday Southwest for our group’s prize winning recipe. On Monday I posted about Evo and the cookbook we won, so I decided to instead feature one of the recipes the California Avocado Commission gave us to take home and try, O’Hara Family Guacamole.
The O’Hara recipe takes advantage of the great corn on the cob available this time of year. The corn adds a little sweetness and nice texture to the guacamole, but the avocados are still the star of the show. I served the guacamole on black bean tostadas. This is a quick, easy, delicious meal that would be perfect for lunch or dinner and your next meatless Monday.
Ingredients
- 8 tostada shells
- 1 16 oz. can refried black beans
- 1 teaspoons chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- dash cayenne powder
- 1 ear of corn
- 2 large ripe, fresh California avocados, peeled and seeded
- 1 garlic clove, minced
- 1/4 cup onion, diced
- 1 tablespoon jalapeño, with seeds removed
- 2 tablespoons cilantro, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 1 tablespoon fresh lemon juice
Directions
- Preheat oven to 350º.
- In a small mixing bowl, combine black beans and spices.
- Cook toastada shells on a baking sheet for 3-5 minutes to crisp them up. Be careful not to burn them.
- 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.
- 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)
- Place the avocado in a bowl and mash with a potato masher or back of a fork, leaving it somewhat chunky.
- Add in the garlic, onion and jalapeño. Stir in the cooled corn kernels, cilantro, garlic, salt and pepper. Mix until combined.
- Add the lemon juice and mix well.
- Note: If not serving immediately, take plastic wrap and cover the surface of the guacamole Refrigerate until time to serve. Enjoy!
Notes
Sweet Corn Guacamole slightly adapted from O’Hara Family Guacamole
For more recipes created by other California avocado growers, visit CaliforniaAvocado.com.
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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
I would have never thought to add corn to guacamole, but it sounds amazing!! My husband’s favorite is tostadas – I need to make these asap!
Scrumptious! That guacamole is great.
Cheers,
Rosa
I love adding roasted corn to guacamole! Yum Yum! This recipe looks and sounds amazing, definitely going to have to give this a try! Thanks for playing along – I’m loving seeing everyone’s recipes and remembrances from that night!
Barbara, this is perfect for the guacamole fest! We love black beans in anything at our house!
A gorgeous recipe; sounds amazing!
Oh, I love this! Corn and avocados together is one of my very favorite combos.
Hi Barbara,
Corn + Avocado = love! I thought to put some roasted corn into my Avo-Cobb-O too…but i forgot. hehe. next time, it’s goin in there!
That tostada looks incredible
These look fabulous Barbara! May be dinner this week!
Oh my, that looks amazing….
This sounds fabulous!
Love a great quick and simple meal. These look amazing!
Yup, I’ll definitely be playing around with corn in my guac!
Delicious and healthy!
Un’insalata davvero sfiziosa. Buona giornata Daniela.
I love corn and guacamole but never thought to put the two together. What a brilliant idea mum! xxx
I love the addition of corn. Utah corn is so wonderful right now.
I love Mexican food and could eat it for lunch or dinner twice a week. Looking forward to trying this guac recipe with the corn in it. Sounds yummy.
What a lovely toastadas. I love all the ingredients that you used in this recipe, especially the corn and avocado. Can’t wait to make some for dinner.
I’m obsessed with black beans and avocado right now!
Great photography and delicious tostadas.
Thanks Jo! I’ve been working hard on getting better at food photography. I take way more pictures of food than my family these days. lol
Corn in guacamole is new to me too but it sounds so good and these photos are wonderful.
Delicious combination of flavors. I love black bean tostadas!
Oh, yum! I love everything about these, Barbara. That sweet corn guacamole sounds like the perfect accompaniment to almost anything!
I love these tostadas..the sweet corn guacamole is calling out to me, so I think I must make it one of these weekends..especially considering I’ve been eating avocados like they are going out of style! Beautifully presented and such beautiful, colorful photos!
Looks delicious! I need to purchase an avocado.
~Judy
The guac must be so tasty and fresh, and goes so perfectly with crunchy tostadas!
i think tostadas are so fun and so versatile. Love the sweet corn guac- perfect combination!
So delicious! I’m such a fan of avocados. They are the best!
Barbara, Your pictures are gorgeous! I’m so glad you added this to the Guac Fest 2012. Guacamole tostadas are a “Sonoran” dish that is well known around these parts. There are really only two kinds of Arizonans, ones that put beans on the tostadas and ones that use only guacamole.
Hi Sandy – thanks! I’ll have to give it a try with just guacamole.
That looks so good with the guacamole and the queso fresco sprinkled on top. Your photo is so artistic, the orange plate is perfect for the Southwestern entree and it really sets off the reds and greens in the food and the oranges, reds, and purples in the background.
Thanks Mary! The plate was given to me by Kalyn of Kalyn’s Kitchen. I thought it was a perfect fit for my tostadas too.
This black bean tostada looks awesomely good!