Black Bean Tostadas with Grilled Corn Salsa

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 275
  • Calories from fat: 20%
  • Fat: 6g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 15.5g
  • Carbohydrate: 32.3g
  • Fiber: 0.0g
  • Cholesterol: 11mg
  • Iron: 0.0mg
  • Sodium: 273mg
  • Calcium: 0.0mg


  • 2 cloves garlic
  • 2 (15-ounce) cans no-salt-added black beans, drained
  • 1 cup canned vegetable broth, undiluted
  • 3 tablespoons finely chopped onion
  • 1/4 teaspoon salt
  • 1/4 cup plus 2 tablespoons nonfat sour cream
  • 3 tablespoons chopped fresh cilantro
  • 6 (6-inch) corn tortillas
  • Vegetable cooking spray
  • 3/4 cup (3 ounces) shredded Monterey Jack cheese with peppers
  • 6 cups shredded iceburg lettuce
  • 3/4 cup Grilled Corn Salsa


  1. Position knife blade in food processor bowl. Drop garlic through food chute with processor running. Process 3 seconds or until garlic is minced. Add beans, broth, onion, and salt; process until smooth, scraping sides of processor bowl once. Transfer bean mixture to a medium saucepan. Partially cover mixture, and cook over medium heat 15 minutes or until thickened, stirring frequently.
  2. Combine sour cream and cilantro; stir well. Cover and chill.
  3. Place tortillas on a baking sheet coated with cooking spray. Bake at 350° for 6 minutes; turn tortillas over, and bake 6 to 8 additional minutes or until crisp.
  4. Place 1 tortilla on each individual serving plate. Spoon beanmixture evenly over tortillas; top each with cheese. Arrange lettuce over cheese. Top each tostada with 2 tablespoons Grilled Corn Salsa and 1 tablespoon sour cream mixture.
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