Black Bean Tostadas

Black Bean Tostadas

Crispy corn tostada shells loaded with flavorful seasoned black beans, fresh corn, crumbled cotija cheese, and a vibrant cilantro-lime crema.

Dietary

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Ingredients

Instructions

  1. Drain and rinse the black beans. In a medium saucepan, combine the black beans, drained corn, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir in 1/4 cup of water. Heat over medium heat, stirring occasionally, until the mixture is warmed through, about 5-7 minutes. Lightly mash about half of the beans with the back of a spoon for a creamier texture.
  2. While the beans are heating, warm the tostada shells: you can bake them in a preheated oven at 350°F for 3-5 minutes, air fry at 350°F for 2-3 minutes, or briefly warm them in a dry skillet over medium heat until crisp.
  3. Prepare the cilantro-lime crema: In a small bowl, combine the plain Greek yogurt, the juice from the lime, and 1/2 cup of chopped fresh cilantro. Stir until well combined and season with a pinch of salt.
  4. To assemble the tostadas, spread a layer of the warm black bean and corn mixture onto each crispy tostada shell. Top with crumbled cotija cheese and a drizzle of the cilantro-lime crema. Garnish with extra fresh cilantro, and serve with hot sauce, if desired.

Nutrition (per serving)