Puerto Rican-Style Sweet Corn and Black Bean Tostadas

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy corn tostadas topped with a sweet corn and black bean relish, avocado, and a zesty lime crema for a vibrant vegetarian meal. This Puerto Rican-inspired vegetarian recipe, ready in about 25 minutes, pairs Corn, Black beans, Red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 Puerto Rican cuisine 420 cal/serving

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Ingredients

1 cup Corn
1/2 cup Black beans
2 tbsp Red onion
2 tbsp Cilantro
1/2 medium Avocado
2 tbsp Sour cream
1 tsp Lime juice
4 Corn tostadas
1 tbsp Olive oil
to taste Salt
1/4 tsp Cumin

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Instructions

Step 1: In a bowl, mix corn, black beans, diced red onion, and chopped cilantro. Season with salt and cumin. Set aside.
Step 2: Heat 1/4 inch of olive oil in a skillet over medium heat. Fry each tostada for 1-2 minutes per side until golden and crisp. Drain on paper towels.
Step 3: Mix sour cream with lime juice to make a lime crema. Spread a thin layer on each tostada.
Step 4: Top each tostada with the corn-bean relish and then diced avocado. Serve immediately.