Smashed Avocado, Black Bean, and Corn Tostadas with Chipotle Crema

I know one way to make Monday better…these tostadas. Crispy corn tortillas, freshly fried in a skillet and sprinkled with flaky sea salt, the most refreshing corn and black bean salsa with lime and cilantro, smashed avocado, a chipotle drizzle, and more sliced avocado on top…because we can never have enough.


This salsa is incredibly simple and fresh. No grilling of the corn is necessary (although it would be delicious), but sometimes I just love raw, fresh corn right off the cob. It’s so full of texture and sweetness. I’m putting it in every summer meal I can.

I’m typically a taco over tostada kind of girl. I rarely ever make tostadas, but this recipe has me asking myself why the heck not?! SO darn good. I really lightly pan fried the tortillas in a little oil and they get super crispy and delicious. I have tried baking them, but it really doesn’t yield the same result. You aren’t deep frying here, just using a couple tablespoons of olive oil or veg oil.

In my world, there is never too much avocado. The avocado smash on these tostadas is pretty much a version of guac, but I added a little cumin and chili powder for flavor. Then, I topped these with more sliced avocado. I think you get the picture.

Can’t forget about the chipotle crema. I make a version of this often with tacos or burrito bowls. Instead of using sour cream, I use Greek yogurt to lighten it up. I like the tartness mixed with the smoky chipotle and tangy lime. I like things spicy, so I used two tablespoons of the chipotle in adobo sauce, but you can use one if you like things mild.

These would be perfect for meatless Monday, AND taco Tuesday of course. Margaritas and chips and guac always have their place, too. Serious dream meal. I know I say this all the time, but I could really eat Mexican food every single day.

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Smashed Avocado, Black Bean, and Corn Tostadas with Chipotle Crema

Course Main

Cuisine Mexican

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Servings 4 -6

Author Molly (Spices in My DNA)

Ingredients

• For the SALSA:
• 1 15 oz. can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 c. grape tomatoes, diced
• 2 ears of corn, cut off the cob
• 2 scallions, thinly sliced
• juice of 2 limes
• 1/4 c. chopped cilantro
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 T. olive oil
• For the AVOCADO SMASH:
• 1-2 avocados
• juice of 1 lime
• 1 clove garlic, minced
• 1/4 tsp. cumin
• 1/4 tsp. chili powder
• 1/4 tsp. salt
• For the CHIPOTLE CREMA:
• 1/2 c. plain Greek yogurt
• juice of 1 lime
• 2 T. of the sauce from a can of chipotles in adobo
• 1/4 tsp. salt
• For the TOSTADAS:
• corn tortillas (as many as you want, this recipe makes a lot of salsa and crema..I'd count on at least 1-2 tostadas per person)
• 2 T. oil for frying
• sea salt
• sliced avocado for topping
• extra chopped scallions and cilantro for topping

Instructions

1. Make the salsa. Combine black beans, bell pepper, grape tomatoes, corn, scallions, lime juice, cilantro, salt, pepper, and olive oil in a large bowl. Stir to combine. Set aside.
2. Make the chipotle crema. In a small bowl, whisk together the Greek yogurt, chipotle in adobo sauce, lime juice, and salt. Set aside.
3. Preheat a skillet to medium/high heat. Add the 2 T. of oil. Fry the tortillas for 2-3 minutes per side until they start to get a little puffy, golden, and crispy. Drain on paper towels and season with salt immediately.
4. Make the avocado smash right before serving. Smash together the avocado(s), lime juice, garlic, cumin, chili powder, and salt in a medium bowl until desired consistency is reached. For these, I like to keep a little texture.
5. To assemble tostadas, spread the avocado smash on the tortillas, then top with salsa, sliced avocado, a drizzle of chipotle crema, and extra chopped cilantro and scallions.

Couldn’t think of a more perfect start to the week.