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    Home » Main Dishes » Meatless Dinner

    Black Bean Tostadas with Sweet Corn Guacamole

    July 25, 2012 by Melissa Griffiths 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

    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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    Filed Under: Meatless Dinner Tagged With: cooking, food, Mexican, recipe

    Reader Interactions

    Comments

    1. Jo@jocooks.com

      July 26, 2012 at 8:15 pm

      Great photography and delicious tostadas.

      Reply
      • Barbara

        July 31, 2012 at 11:31 am

        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

        Reply
    2. Blond Duck

      July 26, 2012 at 7:55 pm

      I’m obsessed with black beans and avocado right now!

      Reply
    3. Amy

      July 26, 2012 at 3:05 pm

      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.

      Reply
    4. Cathy at Wives with Knives

      July 26, 2012 at 11:14 am

      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.

      Reply
    5. cindy

      July 26, 2012 at 8:41 am

      I love the addition of corn. Utah corn is so wonderful right now.

      Reply
    6. Lorraine @ Not Quite Nigella

      July 26, 2012 at 4:14 am

      I love corn and guacamole but never thought to put the two together. What a brilliant idea mum! xxx

      Reply
    7. Daniela

      July 26, 2012 at 4:12 am

      Un’insalata davvero sfiziosa. Buona giornata Daniela.

      Reply
    8. Angie@Angie's Recipes

      July 26, 2012 at 2:06 am

      Delicious and healthy!

      Reply
    9. carrian

      July 25, 2012 at 10:36 pm

      Yup, I’ll definitely be playing around with corn in my guac!

      Reply
    10. Megan

      July 25, 2012 at 4:34 pm

      Love a great quick and simple meal. These look amazing!

      Reply
    11. Katrina @ Warm Vanilla Sugar

      July 25, 2012 at 2:14 pm

      This sounds fabulous!

      Reply
    12. Rocky Mountain Woman

      July 25, 2012 at 1:45 pm

      Oh my, that looks amazing….

      Reply
    13. Alison @ Ingredients, Inc

      July 25, 2012 at 1:13 pm

      These look fabulous Barbara! May be dinner this week!

      Reply
    14. Steph @ Lick My Spoon

      July 25, 2012 at 12:22 pm

      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 🙂

      Reply
    15. Lindsey (Cafe Johnsonia)

      July 25, 2012 at 10:09 am

      Oh, I love this! Corn and avocados together is one of my very favorite combos.

      Reply
    16. Kalyn

      July 25, 2012 at 8:22 am

      A gorgeous recipe; sounds amazing!

      Reply
    17. Lyndsey@TheTinySkillet

      July 25, 2012 at 7:34 am

      Barbara, this is perfect for the guacamole fest! We love black beans in anything at our house!

      Reply
    18. Rachel - A Southern Fairytale

      July 25, 2012 at 7:30 am

      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!

      Reply
    19. Rosa

      July 25, 2012 at 7:18 am

      Scrumptious! That guacamole is great.

      Cheers,

      Rosa

      Reply
    20. Deborah

      July 25, 2012 at 7:16 am

      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!

      Reply
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