Spicy Black Bean Tostadas with Corn Salsa and Avocado
This easy Mexican recipe is a great choice for parties, as it’s easy to make, filling and refreshing.
Servings: 4
Ingredients
- 4 small corn tortillas
- 1 ripe avocado peeled and cut into slices
- 1 can cooked black beans rinsed
- 1/2 tsp cumin
- 2 garlic cloves crushed
- 1/2 tsp red chili flakes
- 1 tbsp lemon juice
- 1 tsp coconut oil
- Pinch sea salt
- For the Corn Salsa
- 2 corn cobs
- 1 ripe tomato finely diced
- 1 small onion finely diced
- 2 limes juice only
- 1/2 bunch fresh parsley roughly chopped
- Pinch sea salt
- 1 tsp extra virgin olive oil
- To garnish: green hot pepper slices fresh parsley leaves
Instructions
- Grill the corn cobs then remove the kernels and place in a medium bowl.
- Grill the tortillas until crisp, then set aside.
- Add the tomato, onion and fresh parsley, and toss to combine.
- Drizzle with olive oil, add the lime juice, season with salt and mix to combine. Set aside to allow the flavors to combine.
- In a medium sauce pan heat the coconut oil over low heat. Add the garlic and fry for 30 seconds.
- Add the black beans, red chili flakes, cumin and lemon juice, mix to combine and cook for five minutes over low heat.
- To assemble the tostadas, divide evenly the corn salsa and black beans onto grilled tortillas, top with avocado slices, garnish with fresh parsley and green pepper slices and serve warm.
Notes
