Baked Tostadas with Black Bean Corn Salad

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Baked Tostadas with Black Bean Corn Salad

This is a variation of our baked tostadas base recipe. Baked tostadas with black bean corn salad is perfect for helping you add more beans to your diet!

Prep Time5

Cook Time10

Total Time15

Course: Main Dish

Cuisine: Mexican

Servings: tostadas

Calories: 280kcal

Ingredients

8 corn tortillas
1 teaspoon canola oil
2, 15-ounce cans low-sodium black beans, drained
1 cup salsa
Salt & pepper to taste
2 cups To Taste's black bean corn salad (see below)
¼ cup cotija cheese

Garnishes to YOUR taste

Hot sauce
Lime juice
Lime crema, plain Greek yogurt, or sour cream
Guacamole
Salsa or pico de gallo

Instructions

Make the black bean corn salad.
Preheat oven to 425°F. Lay tortillas on a cookie sheet in a single layer (do not overlap). Using 1 teaspoon of oil and a pastry brush, brush both sides of each tortilla. Bake 8-10 minutes, flipping halfway through cooking time.*
Place beans and salsa in a small saucepan and cook over medium heat until mixture begins to simmer and beans are heated through, stirring occasionally. Turn off heat and use a fork or potato masher to mash beans to the consistency of refried beans. Add salt & pepper to taste.**
Build tostadas by spreading a layer of beans on each shell. Top each tostada with ¼ cup black bean corn salad and sprinkle with cotija cheese. Add additional garnishes to your taste! Enjoy!

Notes

Black Bean Corn Salad Recipe

*Alternatively, place one tortilla at a time on a microwave safe plate or paper towel. Cook for one minute, flip to other side, and cook for another minute or until crisp.

**Alternatively, place beans and salsa in a microwave-safe bowl and microwave for 30-second intervals, stirring between each. Heat through and mash to desired consistency.

Nutrition