Colorado Blue Corn and Black Bean Tostadas with Avocado Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crunchy blue corn tostadas topped with seasoned black beans, fresh pico de gallo, and a cooling avocado crema for a vibrant southwestern vegetarian dish. This Mexican-inspired vegetarian recipe, ready in about 25 minutes, pairs blue corn tostadas, black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 can drained black beans, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt. Cook for 5 minutes, stirring occasionally until beans are heated through and fragrant.
  2. Step 2: In a bowl, combine 1 cup diced cherry tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, and 2 tbsp lime juice to make pico de gallo.
  3. Step 3: For the avocado crema, blend 1 ripe avocado, 1/2 cup plain Greek yogurt, 1 minced garlic clove, 1/4 tsp salt, and 1/4 tsp black pepper in a food processor until smooth.
  4. Step 4: To assemble, spread a generous layer of avocado crema on each of the 8 blue corn tostadas. Top with a spoonful of seasoned black beans, then add a spoonful of pico de gallo.
  5. Step 5: Serve immediately for a fresh, colorful vegetarian meal inspired by Colorado’s regional ingredients.

Frequently asked questions

How long does Colorado Blue Corn and Black Bean Tostadas with Avocado Crema take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Colorado Blue Corn and Black Bean Tostadas with Avocado Crema?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep blue corn tostadas from drying out.

Can I substitute ingredients in Colorado Blue Corn and Black Bean Tostadas with Avocado Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Colorado Blue Corn and Black Bean Tostadas with Avocado Crema for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Colorado Blue Corn and Black Bean Tostadas with Avocado Crema?

Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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