Ingredients
Scale
- 2 ears sweet corn
- 8 corn tortillas , I used 6-inch white corn
- 1 cup shredded cheddar cheese
- ½ onion , diced
- 4 cloves garlic , minced
- 2 Tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground cumin
- 2 14-ounce cans black beans , partially drained but not rinsed
- ¼ cup salsa
- ¼ cup water , more if needed
- 2 limes
- 1 large avocado , pitted and removed from skin
- ½ jalapeno , with seeds removed
- 1 clove garlic , minced
- 2 juicy limes
- ½ cup cilantro leaves
- ⅓ cup sour cream or plain greek yogurt
- 2-3 Tablespoons water
- ½ teaspoon salt , more to taste
Instructions
- Preheat the oven to 400°F.
- Char the corn by cooking it over a gas burner or grill pan until charred, then slice the kernels off the cob.
- Place tortillas on a baking sheet. Spray or brush them with olive oil, then bake for 4-5 minutes until they begin to crisp. Flip them, sprinkle cheese on top, and cook for another 3 minutes until bubbly.
- In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add diced onions, minced garlic, salt, and cumin, cooking for 2 minutes.
- Stir in the black beans, salsa, juice of 2 limes, and ¼ cup of water. Cook for 3 minutes until heated through, then mash the beans with a fork.
Notes
Feel free to add more toppings like sour cream or guacamole according to your preference.
Check the seasoning and adjust salt if necessary for taste.
Nutrition
- Serving Size: 1 tostada
- Calories: 245
- Sugar: 4g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.