Print
Smashed Avocado, Black Bean, and Corn Tostadas with Chipotle Crema
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 -6
Ingredients
- For the SALSA:
- 1 15 oz. can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 c. grape tomatoes, diced
- 2 ears of corn, cut off the cob
- 2 scallions, thinly sliced
- juice of 2 limes
- 1/4 c. chopped cilantro
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 T. olive oil
- For the AVOCADO SMASH:
- 1-2 avocados
- juice of 1 lime
- 1 clove garlic, minced
- 1/4 tsp. cumin
- 1/4 tsp. chili powder
- 1/4 tsp. salt
- For the CHIPOTLE CREMA:
- 1/2 c. plain Greek yogurt
- juice of 1 lime
- 2 T. of the sauce from a can of chipotles in adobo
- 1/4 tsp. salt
- For the TOSTADAS:
- corn tortillas (as many as you want, this recipe makes a lot of salsa and crema..I'd count on at least 1-2 tostadas per person)
- 2 T. oil for frying
- sea salt
- sliced avocado for topping
- extra chopped scallions and cilantro for topping
Instructions
-
Make the salsa. Combine black beans, bell pepper, grape tomatoes, corn, scallions, lime juice, cilantro, salt, pepper, and olive oil in a large bowl. Stir to combine. Set aside.
-
Make the chipotle crema. In a small bowl, whisk together the Greek yogurt, chipotle in adobo sauce, lime juice, and salt. Set aside.
-
Preheat a skillet to medium/high heat. Add the 2 T. of oil. Fry the tortillas for 2-3 minutes per side until they start to get a little puffy, golden, and crispy. Drain on paper towels and season with salt immediately.
-
Make the avocado smash right before serving. Smash together the avocado(s), lime juice, garlic, cumin, chili powder, and salt in a medium bowl until desired consistency is reached. For these, I like to keep a little texture.
-
To assemble tostadas, spread the avocado smash on the tortillas, then top with salsa, sliced avocado, a drizzle of chipotle crema, and extra chopped cilantro and scallions.