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.
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
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!
Sweet Corn Guacamole slightly adapted from O’Hara Family Guacamole
For more recipes created by other California avocado growers, visit CaliforniaAvocado.com.