Cumin-Spiced Black Bean Tostadas
Crispy corn tostadas topped with a hearty black bean and corn mixture, fresh avocado, and lime crema for a satisfying vegetarian meal. This Mexican-inspired vegetarian recipe, ready in about 27 minutes, pairs corn tortillas, black beans, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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.
Ingredients
- 6, 6-inch corn tortillas
- 1 can (15 oz), drained and rinsed black beans
- 1 cup, frozen and thawed corn kernels
- 1 tsp cumin
- 1/2 tsp chili powder
- 2 medium, sliced avocado
- 1/4 cup sour cream
- 1, juiced lime
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat a dry skillet over medium-high heat. Place tortillas one at a time and toast for 1 minute per side until crisp and golden, flipping once.
- Step 2: In a medium saucepan, combine black beans, corn, cumin, chili powder, and 1/4 cup water. Simmer for 10 minutes until thickened, mashing some beans with a spoon.
- Step 3: Whisk sour cream with lime juice until smooth for the crema.
- Step 4: Divide bean mixture evenly over toasted tortillas. Top with avocado slices.
- Step 5: Drizzle with lime crema and serve immediately while tostadas are crisp.
