Black Bean & Corn Salsa Tostadas
Crispy corn tortillas topped with a fresh and zesty black bean and corn salsa, finished with a creamy avocado drizzle.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $1.30/serving
Dietary
- Vegan
- Vegetarian
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- High-Fiber
- Pescatarian
Tags
- bake
- quick
- healthy
- budget-friendly
- savory
- fresh
Ingredients
- 8 corn tortillas
- 1 tablespoon olive oil
- 15 ounce black beans (rinsed and drained)
- 1 cup frozen corn (thawed)
- 0.5 cup red onion (diced)
- 0.5 cup red bell pepper (diced)
- 0.25 cup fresh cilantro (chopped)
- 2 tablespoon lime juice
- 0.5 teaspoon chili powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 avocado (large)
- 2 tablespoon plant-based milk
Instructions
- Preheat oven to 375°F (190°C). Brush 8 corn tortillas lightly with 1 tablespoon olive oil on both sides. Place on a baking sheet and bake for 8-12 minutes, flipping halfway through, until crispy. Alternatively, you can air fry them for 5-7 minutes at 375°F.
- While tortillas are baking, prepare the salsa. In a medium bowl, combine the rinsed and drained black beans, thawed frozen corn, diced red onion, diced red bell pepper, and chopped fresh cilantro.
- Add 2 tablespoons lime juice, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the bean mixture. Stir well to combine and let sit for a few minutes for flavors to meld.
- In a small bowl, mash the flesh of 1 large avocado. Stir in 2 tablespoons plant-based milk until smooth and creamy. Season with a pinch of salt.
- Once the tortillas are crispy, divide the black bean and corn salsa evenly among them. Drizzle generously with the creamy avocado mixture and serve immediately.
Nutrition (per serving)
- Calories: 420
- Protein: 14.8 g
- Carbohydrates: 60.1 g
- Fat: 15.5 g
- Fiber: 15.2 g
- Sodium: 280 mg
- Saturated Fat: 2.3 g
- Sugar: 5.1 g