A Squared: Corn & Black Bean Tostadas

Monday, June 22, 2015

Corn & Black Bean Tostadas

So, I made a vegan recipe without even knowing it. And it's really delicious and satisfying and I had no idea it was vegan until I started writing out the recipe here. Pretty cool, right?

This healthy Mexican-inspired recipe makes a perfect lunch or a delicious meatless dinner. I considered adding cheese, but in an effort to eat healthier I left it out and didn't miss it one bit. This recipe begins with lightly toasted flat corn tortillas. I prefer to toast soft tortillas myself (as opposed to buying pre-fried tostadas) because I can control how much oil is used and because I like when they still have a slight chewy texture from being baked and not fried. Toasty tostadas are topped with fresh creamy guacamole and a delicious combination of black beans, corn, tomatoes, red onion, diced jalapeƱo finished with a little cilantro and a squeeze of lime juice.

This recipe is pretty versatile. I had a lot of the black bean and corn topping left over after making this for lunch one day, so I saved it and was able to enjoy it two more times: Once as a delicious chunky dip for tortilla chips and then again on top of scrambled eggs for breakfast.

This is a delightful and healthy summer meal packed with Mexican colors and flavors. You won't even miss the meat!


  • 1 Tbs. olive oil
  • 4 corn tortillas
  • 1 avocado
  • Juice of 1 lime, divided
  • Salt and pepper, to taste
  • 1/2 cup canned black beans, rinsed and drained well
  • 1/2 cup fresh cooked or thawed frozen corn
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup red onion, diced
  • 1 Tbs. fresh jalapeno, finely diced
  • 1/2 Tbs. fresh cilantro, chopped

Heat olive oil in a large skillet or griddle over medium heat. Add corn tortillas to hot oil and cook until golden brown on each side, about 5 minutes per side. Transfer to a paper towel-lined plate to drain and cool.

Meanwhile, slice open the avocado and scoop out the green flesh into a small bowl. Use a fork to mash into desired consistency. Season with salt and pepper and stir in half of the lime juice.

In a medium bowl, combine black beans and next 5 ingredients through cilantro. Season with salt and pepper, pour in remaining lime juice, and stir to combine.

Spread the avocado mixture evenly over the top of each of the crispy tortillas. Spoon corn and black bean mixture over the top of each.


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