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A crispy tortilla topped with creamy refried black beans, salsa, lettuce, tomatoes, queso fresco, and guacamole made with California avocados and fresh sweet corn.
This 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.
🫘 Keeping some canned beans on hand will make it so easy to throw together a very simple yummy side dish or appetizer!
Feeling like you need more Mexican in your life? Try my 7 layer bean dip recipe!
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Black Bean Tostadas with Sweet Corn Guacamole
Ingredients
- 8 to stada shells
- 1 16 oz. can refried black beans
- 1 teaspoons chili powder
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- dash cayenne powder
Sweet Corn Guacamole
- 1 ear of corn
- 2 large ripe fresh California avocados, peeled and seeded
- 1 garlic clove minced
- ¼ cup onion diced
- 1 tablespoon jalapeño with seeds removed
- 2 tablespoons cilantro chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon fresh ground pepper
- 1 tablespoon fresh lemon juice
Instructions
- 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.
- Sweet Corn Guacamole
- 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.
Ryan Rose
This black bean tostada looks awesomely good! 🙂
Mary@FitandFed
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.
Barbara
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.
Sandy @Southwestgirl
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.
Barbara
Hi Sandy – thanks! I’ll have to give it a try with just guacamole.
Nutmeg Nanny
So delicious! I’m such a fan of avocados. They are the best!
Kitchen Belleicious
i think tostadas are so fun and so versatile. Love the sweet corn guac- perfect combination!
Melanie @ Easy Recipes With Pictures
The guac must be so tasty and fresh, and goes so perfectly with crunchy tostadas!
JG
Looks delicious! I need to purchase an avocado.
~Judy
Lisa
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!
Cookin' Canuck
Oh, yum! I love everything about these, Barbara. That sweet corn guacamole sounds like the perfect accompaniment to almost anything!
Susan
Delicious combination of flavors. I love black bean tostadas!
Maureen @ Orgasmic Chef
Corn in guacamole is new to me too but it sounds so good and these photos are wonderful.