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Photo: Andrew McCaul; Styling: Suzette Kaminski Photo by: Photo: Andrew McCaul; Styling: Suzette Kaminski

Corn, Avocado and Black Bean Tostadas

All You MAY 2011

  • Yield: Serves 4
  • Cook time: 10 Minutes
  • Prep time: 10 Minutes
  • Cost Per Serving:$1.29


  • 8 6-inch corn tortillas
  • Salt
  • 1 15-oz. can black beans, drained and rinsed
  • 1 cup frozen corn, defrosted
  • 1 small ripe avocado, peeled, pitted and chopped
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons olive oil
  • 2 teaspoons lime juice
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup shredded Cheddar


1. Preheat oven to 350ºF. Arrange tortillas on a baking sheet, mist with cooking spray and sprinkle with salt. Bake until beginning to crisp, 5 to 7 minutes.

2. While tortillas are toasting, combine beans, corn, avocado, cilantro, olive oil, lime juice and red pepper flakes in a large bowl. Top tortillas, still on baking sheet, with some bean and corn mixture. Sprinkle with Cheddar.

3. Turn oven to broil and broil tostadas until cheese has melted and is beginning to brown, 1 to 2 minutes. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 369
  • Fat: 19g
  • Saturated fat: 5g
  • Protein: 12g
  • Carbohydrate: 45g
  • Fiber: 12g
  • Cholesterol: 15mg
  • Sodium: 812mg

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Corn, Avocado and Black Bean Tostadas Recipe