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    Home » Recipes » Main Dishes » Meatless Dinner

    Black Bean Tostadas with Sweet Corn Guacamole

    Published by Melissa on July 25, 2012 | Updated June 10, 2022 | 34 Comments

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    Black-Bean-Tostadas-with-Sweet-Corn-Guacamole-2

    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.

    Black-Bean-Tostadas-with-Sweet-Corn-Guacamole

    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.

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    Black Bean Tostadas with Sweet Corn Guacamole

    Prep Time10 mins
    Cook Time5 mins
    Total Time15 mins
    Course: Meatless Dinner
    Servings: 8 servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    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.

    Notes

    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.


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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Ryan Rose

      August 06, 2012 at 8:47 pm

      This black bean tostada looks awesomely good! 🙂

      Reply
    2. Mary@FitandFed

      July 31, 2012 at 6:34 pm

      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.

      Reply
      • Barbara

        August 01, 2012 at 5:28 pm

        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.

        Reply
    3. Sandy @Southwestgirl

      July 31, 2012 at 1:55 am

      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.

      Reply
      • Barbara

        July 31, 2012 at 11:27 am

        Hi Sandy – thanks! I’ll have to give it a try with just guacamole.

        Reply
    4. Nutmeg Nanny

      July 30, 2012 at 8:29 pm

      So delicious! I’m such a fan of avocados. They are the best!

      Reply
    5. Kitchen Belleicious

      July 30, 2012 at 7:26 pm

      i think tostadas are so fun and so versatile. Love the sweet corn guac- perfect combination!

      Reply
    6. Melanie @ Easy Recipes With Pictures

      July 28, 2012 at 3:42 pm

      The guac must be so tasty and fresh, and goes so perfectly with crunchy tostadas!

      Reply
    7. JG

      July 28, 2012 at 1:27 pm

      Looks delicious! I need to purchase an avocado.
      ~Judy

      Reply
    8. Lisa

      July 28, 2012 at 4:36 am

      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!

      Reply
    9. Cookin' Canuck

      July 27, 2012 at 9:01 am

      Oh, yum! I love everything about these, Barbara. That sweet corn guacamole sounds like the perfect accompaniment to almost anything!

      Reply
    10. Susan

      July 27, 2012 at 8:17 am

      Delicious combination of flavors. I love black bean tostadas!

      Reply
    11. Maureen @ Orgasmic Chef

      July 26, 2012 at 8:49 pm

      Corn in guacamole is new to me too but it sounds so good and these photos are wonderful.

      Reply
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