Tex-Mex Charred Corn & Black Bean Tostada Salads

Tostadas began as a thrifty Mexican way to revive day-old tortillas into crisp edible plates. This Tex-Mex lunch piles charred sweet corn and black beans over oven-crisped shells with bright lime, avocado, and cilantro.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 410 cal
• 15g protein
• 48g carbs
• 20g fat

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Ingredients

• 8 small corn tortillas
• 2½ cups fresh sweet corn kernels
• 1 can (15 oz), rinsed canned black beans
• 2 cups diced heirloom tomatoes
• 1 large avocado
• ¼ cup minced red onion
• ⅓ cup chopped fresh cilantro
• 3 Tbsp lime juice
• 2 Tbsp olive oil
• 1 tsp chili powder
• ¾ tsp ground cumin
• ¾ tsp kosher salt
• ½ cup crumbled cotija cheese
• ½ cup plain Greek yogurt

Instructions

1. 1Preheat the oven to 400°F. Lightly brush both sides of the corn tortillas with olive oil and arrange on a baking sheet.
2. 2Bake 8–10 minutes, flipping once, until the tortillas are crisp and golden at the edges; set aside to cool.
3. 3Heat a large cast-iron skillet over medium-high. Add the sweet corn kernels in a single layer and cook undisturbed 3 minutes until deeply charred in spots.
4. 4Stir in the rinsed black beans, chili powder, cumin, and salt; cook 2 more minutes until the beans are warmed through and fragrant.
5. 5In a medium bowl combine the diced heirloom tomatoes, minced red onion, most of the cilantro, and half the lime juice; season lightly with salt.
6. 6Mash the avocado with the remaining lime juice and salt until creamy but still slightly chunky.
7. 7Spread a spoonful of Greek yogurt on each crisp tortilla, then layer with the warm corn-bean mixture and the fresh tomato salsa.
8. 8Top with mashed avocado, crumbled cotija, and the remaining cilantro. Serve immediately so the tostadas stay crunchy.