An easy, healthy, vegetarian tostada that’s perfect for Meatless Monday and will get you geared up for Taco Tuesday. Smashed black beans and cheese get baked on a corn tortilla, then slathered in sour cream and topped with homemade corn salsa.
Prep Time15mins
Cook Time5mins
Total Time20mins
Servings: 4
Ingredients
1(14.5 ounce)can black beans, drained
1teaspoonchili powder
1/2teaspooncumin
2tablespoonsolive oil
6corn tortillas
1cupshredded colby jack cheese
1(1 pound) bagfrozen corn,thawed
1pintgrape tomatoes,halved
1avocado,diced
1smallred onion,diced
1jalapeño,diced
1teaspoonsalt
Juice of 1 lime
Sour cream
Directions
Preheat oven to 450 degrees. In a medium bowl, mash together beans, chili powder, and cumin. In a large bowl, combine corn, tomatoes, avocado, onion, jalapeño, salt, and lime juice.Brush both sides of the tortillas with the oil and arrange on a sheet pan. Sprinkle with cheese and spread with mashed beans. Bake 5 minutes on top rack. Rotate pan and bake an additional 2-3 minutes, until tortillas are crisp, cheese is melted, and beans begin to brown. Spread each tostada with sour cream and top with corn salsa. Serve immediately.
Notes
This recipe makes more corn salsa than you will use on tostadas. We like the leftovers on chips, salads, tacos, and eggs.
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