Black Bean Tostadas with Grilled Corn Avocado Salsa

Creamy smashed black beans and a smoky grilled corn avocado salsa are piled onto these massively flavorful black bean tostadas for an easy vegetarian or vegan meal.

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Black Bean Tostadas with Grilled Corn Avocado Salsa

Creamy smashed black beans and a smoky grilled corn avocado salsa are piled onto these massively flavorful black bean tostadas for an easy vegetarian or vegan meal.

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 645kcal

Ingredients

Grilled Corn Avocado Salsa

2 medium ears sweet corn, husk and silk removed
1 tablespoon vegetable oil
Kosher salt and pepper to taste
2 medium avocados, pitted and diced into 1/4-inch cubes
1 medium tomato, cored and diced into 1/4-inch cubes
1 small jalapeno or serrano pepper, minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice

Black Bean Tostadas

2 cans (15 oz each) black beans, drained and rinsed
1 tablespoon vegetable oil
3/4 cup yellow onion, finely diced
3/4 cup sweet pepper, finely diced
2 medium cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 tablespoon lime juice
1/4 cup vegetable broth
Salt and pepper to taste
8 tostadas
Lime wedges, additional minced cilantro and cotija cheese for serving (if non-vegan), optional

Instructions

Grilled Corn Avocado Salsa

Brush corn with vegetable oil and season all over with salt and pepper to taste.
Preheat a grill to 400F OR lightly grease a grill pan to use on the stovetop. Place corn on preheated grill and allow to cook 5-8 minutes, turning occasionally until corn is lightly charred all over and bright yellow.
Transfer corn to a cutting board and allow to cool. Remove kernels from cobs and place corn in a large bowl.
Add avocado, tomato, jalapeno, cilantro, and lime juice to corn in bowl and toss until evenly combined. Season salsa with salt and pepper to taste and refrigerate until ready to use.

Black Bean Tostadas

Place black beans in a large bowl and use a fork or potato masher to finely mash. Set aside for a moment.
Heat oil in a large skillet over medium-high heat. Add onion and sweet pepper and sauté 3-5 minutes until tender. Add garlic, chili powder, cumin, paprika, and cayenne if using to pan and cook 1-2 additional minutes until fragrant.
Add mashed black beans, lime juice, and broth to skillet and cook an additional 3-4 minutes, stirring frequently until beans are heated through and creamy. Season black bean mixture with salt and pepper to taste.
Spoon black bean mixture on tostadas and top with corn salsa, a few squeezes of fresh lime wedges, cilantro, and cotija if using. Serve immediately and enjoy!

Notes

Storing Instructions

Tostadas are best if served immediately after assembly.

Nutrition