Black Bean Tostadas with Sweet Corn Guacamole
Servings: 8 servings
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