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Ingredients
Scale
- 2 ears sweet corn
- 8 corn tortillas
- 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 your oven to 400°F.
- Char the corn by cooking the husked corn on the cob over a gas burner or grill pan until charred, then slice the kernels off the cobs.
- To prepare the tortillas, lay them flat on a baking sheet, coat with olive oil, and bake for 4-5 minutes until starting to crisp. Flip them, sprinkle cheese on top, and bake for an additional 3 minutes until bubbly.
- In a medium-sized skillet, heat 1 tablespoon of olive oil over medium-high heat and add the chopped onions, minced garlic, salt, and cumin. Cook for 2 minutes.
- Add the black beans, salsa, lime juice, and ¼ cup of water to the skillet. Heat for 3 minutes, then mash the beans lightly with a fork.
Notes
You can adjust the spiciness by adding more or less jalapeno according to your preference.
Feel free to customize toppings with your favorites like guacamole or additional salsa.
These tostadas are great for meal prep; just assemble them fresh when ready to eat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 290
- Sugar: 3g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 30mg