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.
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.
Notes
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Jo@jocooks.com
Great photography and delicious tostadas.
Barbara
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
Blond Duck
I’m obsessed with black beans and avocado right now!
Amy
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.
Cathy at Wives with Knives
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.
cindy
I love the addition of corn. Utah corn is so wonderful right now.
Lorraine @ Not Quite Nigella
I love corn and guacamole but never thought to put the two together. What a brilliant idea mum! xxx
Daniela
Un’insalata davvero sfiziosa. Buona giornata Daniela.
Angie@Angie's Recipes
Delicious and healthy!
carrian
Yup, I’ll definitely be playing around with corn in my guac!
Megan
Love a great quick and simple meal. These look amazing!
Katrina @ Warm Vanilla Sugar
This sounds fabulous!
Rocky Mountain Woman
Oh my, that looks amazing….
Alison @ Ingredients, Inc
These look fabulous Barbara! May be dinner this week!
Steph @ Lick My Spoon
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 🙂
Lindsey (Cafe Johnsonia)
Oh, I love this! Corn and avocados together is one of my very favorite combos.
Kalyn
A gorgeous recipe; sounds amazing!
Lyndsey@TheTinySkillet
Barbara, this is perfect for the guacamole fest! We love black beans in anything at our house!
Rachel - A Southern Fairytale
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!
Rosa
Scrumptious! That guacamole is great.
Cheers,
Rosa
Deborah
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!