Charred Corn and Black Bean Tostadas [ 20 min ]
These Mexican Street Corn and Black Bean Tostadas are a delightful fusion of vibrant flavors and textures. The crispy tostada shells are topped with creamy black beans, smoky charred corn, and rich avocado, all brought together with a tangy cotija cheese and a drizzle of smooth sour cream. This dish is not only visually stunning but also packed with nutritious ingredients, making it a perfect quick meal for any night of the week.
Ingrédients
- 4 tostada tostada shells
- 1 cup black beans, rinsed and drained
- 2 cups corn kernels (fresh or from a can)
- 1 tablespoon olive oil
- 1/4 cup crumbled cotija cheese
- 1/4 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 medium avocado, diced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 lime, lime, cut into wedges
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a skillet over medium-high heat.
- Add the corn kernels and cook until they start to char, about 5-7 minutes. Stir occasionally.
- Season the charred corn with ground cumin, chili powder, salt, and black pepper.
- Warm the black beans in a microwave-safe bowl for 1-2 minutes or until heated through.
- Spread a layer of black beans on each tostada shell.
- Top with charred corn, diced avocado, and crumbled cotija cheese.
- Drizzle with sour cream and sprinkle with chopped cilantro.
- Serve immediately with lime wedges on the side.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 45gProtéines: 12gFat: 14gSucre: 5g
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