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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.
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Make the chipotle crema. In a small bowl, whisk together the Greek yogurt, chipotle in adobo sauce, lime juice, and salt. Set aside.
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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.
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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.
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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.