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Smashed Avocado, Black Bean, and Corn Tostadas with Chipotle Crema

Course Main
Cuisine Mexican
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 -6
Author Molly (Spices in My DNA)


  • 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
  • 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


  1. 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.
  2. Make the chipotle crema. In a small bowl, whisk together the Greek yogurt, chipotle in adobo sauce, lime juice, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.