Corn, avocado and black bean tostadas
by Karen Mussoline

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Course: Sides
Cuisine: Southwestern
Food Group: Vegetable
Serves: 6


Olive oil
2 cup(s) fresh or thawed frozen corn kernels
1 large zucchini, diced
1-1/2 cup(s) quartered grape tomatoes
1/3 cup(s) chopped red onion
1/4 cup(s) chopped fresh cilantro
1 chipotle chile in adobo sauce, seeded and minced
2 teaspoon(s) adobo sauce
2 tablespoon(s) fresh lime juice
1/2 teaspoon(s) salt
8 crisp tostada shells
16 tablespoon(s) refried black beans, heated
Shredded lettuce, for garnish
Sliced Hass avocado, for garnish
Crumbled queso fresco, for garnish


  1. Spray a large nonstick skillet with olive oil spray and heat over medium-high heat; add corn and zucchini. Saute 3 minutes; transfer to a bowl. Stir in grape tomatoes, onion, cilantro, chipotle chile, adobo sauce, fresh lime juice, and kosher salt.
  2. Spread each of the tostada shells with 2 tablespoons heated refried black beans and top with shredded lettuce, then top with slices of Hass avocado and crumbled queso fresco.