Go Back

14) Black bean and corn tostadas with lime crema

Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 small tostada shells
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup frozen or canned corn drained
  • 1 small red bell pepper diced (about 1 cup)
  • 1/2 cup chopped red onion
  • 1/4 cup chopped cilantro
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 tbsp olive oil
  • 1 lime juice and zest
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • 1 cup shredded Monterey Jack or cheddar

Method
 

  1. Heat olive oil in a skillet over medium. Add onion and bell pepper; cook 3–4 minutes until soft.
  2. Stir in beans, corn, cumin, chili powder, half the lime juice, and salt; cook 2–3 minutes until heated through.
  3. Mix sour cream, remaining lime juice, lime zest, and a pinch of salt to make the crema.
  4. Place tostadas on a sheet tray. Top each with bean-corn mix, sprinkle cheese, and broil 1–2 minutes until cheese melts.
  5. Drizzle lime crema and scatter cilantro before serving.