Black Bean & Corn Tostadas

Crispy corn tostadas topped with a zesty mix of spiced black beans and corn, fresh avocado, and a sprinkle of crumbled feta cheese.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy
• Cost: $1.28/serving

Dietary

• High-Fiber
• Vegetarian
• Pescatarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar

Tags

• quick
• healthy
• budget-friendly
• savory

Ingredients

• 4 corn tostadas (whole grain)
• 1 tablespoon olive oil
• 0.5 yellow onion (chopped)
• 1 clove garlic (minced)
• 1 can black beans (rinsed and drained)
• 1 cup frozen corn
• 0.5 teaspoon cumin
• 0.25 teaspoon chili powder
• 0.25 teaspoon salt
• 2 tablespoon water
• 0.5 avocado (diced)
• 2 tablespoon feta cheese (crumbled, for serving)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chopped yellow onion and cook until softened, about 3-5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
2. Stir in the rinsed and drained black beans, frozen corn, cumin, chili powder, and salt. Add 2 tablespoons water and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and flavors have melded.
3. Warm the corn tostadas in a dry skillet for 1-2 minutes per side, or toast briefly in a toaster oven, until crispy.
4. Top each warmed tostada with a generous spoonful of the black bean and corn mixture. Garnish with diced avocado and crumbled feta cheese, if desired.

Notes

For an extra kick, add a dash of hot sauce to the bean mixture. This recipe is also great with a spoonful of plain Greek yogurt or sour cream on top.

Nutrition (per serving)

• Calories: 290
• Protein: 14.2 g
• Carbohydrates: 44.5 g
• Fat: 7.8 g
• Fiber: 12.3 g
• Sodium: 410 mg
• Saturated Fat: 2.1 g
• Sugar: 3.7 g
• Cholesterol: 8 mg