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Easy Flavor-Packed Black Bean Tostadas Recipe with Corn Salsa for Perfect Weeknight Meals

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A quick, filling, and flavorful recipe featuring seasoned black beans on crispy corn tostadas topped with fresh corn salsa. Perfect for busy weeknights and customizable for various dietary needs.

Ingredients

Scale
  • 1 (15 oz / 425 g) can black beans, drained and rinsed
  • 1 tsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and freshly ground black pepper, to taste
  • 1 tsp lime juice (freshly squeezed)
  • 6 small corn tortillas
  • 1 cup fresh corn kernels (about 1 large ear) or frozen and thawed
  • 1/2 cup cherry tomatoes, quartered (optional)
  • 1/4 cup red onion, finely diced
  • 1 small jalapeño, seeded and minced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp fresh lime juice
  • Salt to taste
  • Optional toppings: avocado slices or guacamole, cotija cheese or shredded cheddar, sour cream or plain Greek yogurt, hot sauce or salsa verde

Instructions

  1. Prepare the Corn Salsa (10 minutes): In a mixing bowl, combine fresh corn kernels, quartered cherry tomatoes, diced red onion, minced jalapeño, and chopped cilantro. Squeeze in fresh lime juice and add a pinch of salt. Toss gently to combine. Taste and adjust salt or lime juice if needed. Set aside.
  2. Season the Black Beans (5 minutes): Heat olive oil in a skillet over medium heat. Add drained black beans, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir and warm through for 3-4 minutes. Mash some beans gently for creaminess while leaving some whole. Remove from heat and stir in lime juice.
  3. Toast the Tortillas (5-7 minutes): Using the same or a clean skillet, lightly toast each corn tortilla over medium heat for 1-2 minutes per side until warm and starting to crisp but still pliable. For extra crunch, fry briefly in oil or bake at 400°F (200°C) for 5-7 minutes until golden and crisp.
  4. Assemble the Tostadas (5 minutes): Spread a generous layer of seasoned black beans over each toasted tortilla. Spoon fresh corn salsa on top. Add optional toppings like avocado slices, cheese, or sour cream.
  5. Serve Immediately: Enjoy fresh while tortillas are crisp and salsa is vibrant. Pair with lime wedges and hot sauce if desired.

Notes

To get crispy tostadas without frying, toast tortillas in a dry skillet or bake at 400°F for 5-7 minutes. Mash some beans for creaminess but leave some whole for texture. Fresh corn is preferred for salsa but frozen or canned (well drained) can be used. Prepare corn salsa ahead and chill to deepen flavors. Keep bean mixture warm in a slow cooker if prepping for a group. Store components separately to maintain crispness.

Nutrition

Keywords: black bean tostadas, corn salsa, quick dinner, weeknight meal, vegetarian, gluten-free, easy recipe, healthy Mexican food

Find it online: https://merrymorsel.com/easy-flavor-packed-black-bean-tostadas-recipe-with-corn-salsa-for-perfect-weeknight-meals/