BLACK BEAN TOSTADAS WITH CHARRED CORN & AVOCADO CREMA | vegetarian + easily vegan

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cotija cheese

Nutritional yeast adds flavor without dairy.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper provides crunch without heat.

Dice 1 medium yellow onion into small pieces.

Grate 4 cloves of garlic using a microplane.

Lightly drain 2 cans of black beans, keeping some liquid.

Heat olive oil in a skillet and add the diced onions with a good amount of salt; let them sweat until softened and translucent.

Char 2 ears of sweet corn on a gas burner, turning occasionally until nicely toasted.

Add the grated garlic to the softened onions and cook until fragrant.

Stir in chili powder, cumin, and paprika; toast the spices until fragrant.

Add the drained black beans to the skillet and stir to coat with the aromatics.

Pour in a little water to loosen the mixture and bring to a simmer for about 5 minutes.

Mash the black bean mixture to a spreadable consistency using a potato masher or wooden spoon.

Squeeze fresh lime juice over the mashed beans and stir to combine.

In a food processor, combine 1/3 cup sour cream, a handful of cilantro, chopped jalapeño, and 1 avocado.

Squeeze in the juice of 2 limes and season with salt; blend until creamy and smooth.

Assemble the tostadas by spreading a layer of refried black beans on each tostada shell.

Top with the avocado crema and sprinkle with charred sweet corn.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens