Crispy Bean and Corn Tostadas

Crunchy baked corn tortillas topped with seasoned black beans, sweet corn, fresh tomatoes, creamy avocado, and zesty cilantro-lime dressing for a light yet satisfying Mexican-inspired meal.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 5
• Cuisine: Latin
• Difficulty: Easy
• Cost: $1.13/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• quick
• no-cook
• healthy

Ingredients

• 10 corn tortillas
• 1 tablespoon olive oil
• 2 can black beans (15 ounce, rinsed and drained)
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.25 teaspoon garlic powder
• 0.25 teaspoon black pepper
• 1 cup frozen corn (thawed)
• 1 Roma tomato (diced)
• 0.5 cup fresh cilantro (chopped)
• 2 tablespoon lime juice
• 1 avocado (diced)

Instructions

1. Preheat oven to 375°F (190°C). Lightly brush both sides of the corn tortillas with 1 tablespoon olive oil. Place them in a single layer on a baking sheet.
2. Bake for 8-10 minutes, flipping once, until the tortillas are golden and crisp. Remove from oven and set aside.
3. While tortillas bake, mash the rinsed and drained black beans in a medium bowl with the chili powder, ground cumin, garlic powder, and 1/4 teaspoon black pepper until mostly smooth. Stir in the thawed frozen corn.
4. In a separate small bowl, combine the diced Roma tomato, chopped fresh cilantro, and lime juice.
5. To assemble, spread a layer of the seasoned black bean mixture onto each crispy tostada shell. Top with the corn, tomato-cilantro mixture, and diced avocado, if using. Serve immediately.

Notes

You can add a small amount of non-fat Greek yogurt or salsa as an optional topping, keeping sodium levels in mind.

Nutrition (per serving)

• Calories: 405
• Protein: 14.2 g
• Carbohydrates: 65.3 g
• Fat: 11.2 g
• Fiber: 14.5 g
• Sodium: 310 mg
• Saturated Fat: 1.6 g
• Sugar: 7.1 g