Spicy Black Bean and Corn Tostadas with Chipotle Crema
These vibrant tostadas offer a satisfying crunch with a zesty, creamy, and slightly spicy topping of seasoned black beans, sweet corn, and fresh fixings. A perfect quick and flavorful lunch for a warm Texas day.
Ingredients
- Black Beans 1 (15-ounce) can can
- Frozen Corn 1/2 cup cup
- Red Onion 1/4 small small
- Jalapeño 1/2
- Fresh Cilantro 1/4 cup cup
- Lime 1
- Cotija Cheese 1/4 cup cup
- Corn Tortillas 4-6
- Sour Cream or Mexican Crema 1/4 cup cup
- Chipotle Pepper in Adobo Sauce 1
- Vegetable Oil 2 tablespoons tablespoons
- Ground Cumin 1/2 teaspoon teaspoon
- Chili Powder 1/2 teaspoon teaspoon
- Salt to taste
- Black Pepper to taste
How to Cook
- In a small bowl, combine the sour cream (or Mexican crema) and minced chipotle pepper. Stir well until smooth. Set aside.
- In a medium bowl, lightly mash the drained and rinsed black beans with a fork, leaving some whole for texture. Stir in the thawed corn, diced red onion, minced jalapeño (seeds removed for less heat, optional), 1/4 cup chopped cilantro, juice from half a lime, ground cumin, chili powder, salt, and pepper. Mix until well combined.
- Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add 1-2 corn tortillas at a time and fry for 1-2 minutes per side, or until golden brown and crisp. Transfer to a paper towel-lined plate to drain excess oil. (Alternatively, preheat oven to 375°F (190°C), lightly brush tortillas with oil, and bake for 8-12 minutes, flipping halfway, until crisp).
- Spread a thin layer of the chipotle crema onto each crisp tostada shell. Top generously with the black bean and corn mixture.
- Sprinkle with crumbled Cotija cheese and additional fresh cilantro. Serve immediately with the remaining lime half for squeezing.