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Corn, Avocado, and Black Bean Tostadas

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For some reason, before I made these tostadas, I had an aversion to chipotle peppers that came canned in adobo sauce.  I think I made one bad dish with them that turned me off, and I was hesitant to use them in anything again.  This recipe has completely turned me around!  These are the absolute best tostadas I’ve ever made.  I love how the sweet corn balances the smoky and spicy flavor of the chiles.

I really love it when I can find vegan meals that don’t require a lot of fake ingredients, and love it even more when those meals are just as delicious as a meat-centric meal.  I have to say that these tostadas beat the pants off of any tostada I’ve made with meat to date.  Although I did put cheddar cheese on these, you can leave it off for a vegan meal because you get plenty of (healthy) fat from the avocado.

This is a great summer meal because it comes together really quickly and only requires a few minutes of heat on the stovetop.  Enjoy!

Corn, Avocado, and Black-Bean Tostadas

Printable recipe
Printable recipe with picture

1 large zucchini, diced
2 cups frozen corn kernels
2-3 medium tomatoes, diced
1/3 cup red onion, chopped
¼ cup cilantro, chopped
2-3 chipotle chiles in adobo sauce, minced
2 tablespoons fresh lime juice
½ teaspoon kosher salt
8 tostada shells
1 cup refried black beans*
Shredded lettuce
1 avocado, peeled & sliced
1 cup shredded cheddar cheese

Spray a large nonstick skilled with oil and heat over medium-high head. Add zucchini and sauté 3 minutes. Add corn and cook until heated through. Remove from heat and stir in tomatoes, onion, cilantro, chipotle chiles, lime juice, and salt. Spread each tostada shell with 2 tablespoons of heated beans and top with shredded lettuce. Spoon corn mixture over lettuce, then top with shredded cheddar and slices of avocado.

*To make your own quick refried black beans, drain a can of black beans and reserve the liquid. Place beans in a food processor fitted with the blade attachment, along with 1 teaspoon cumin, 1/2 teaspoon onion powder, and 1/4 teaspoon garlic powder. Process, adding in liquid through the feeding tube as necessary to obtain your desired texture. Taste and add salt, pepper, and additional seasonings if desired.

Makes 8 tostadas.

Per tostada: 235 calories; 11.6 g fat; 27.5 g carbohydrates; 5.4 g fiber; 8.6 g protein; 6 Points Plus

Recipe source: adapted from Redbook, October 2010

Secret Recipe ClubThis recipe has actually been recreated twice by the SRC. Here is the first blogger who made it (click the box above for the second): Thru the Bugs on My Windshield

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

14 responses »

  1. Awesome!! I’ll have to keep this in mind as a great option for my vegan/gluten free friends.

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  2. Love this dish Veronica!! But you had me at chipotle peppers – I need to buy some more!

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  3. Yum, this would make a great summer dinner!

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  4. I eat chipotle chiles in adobo sauce by themselves sometimes, straight from the can. They are so yummy! I will have to try them in this dish though, because it is fantastically gorgeous.

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  5. Yummy! I love this recipe. It’s perfect for these hot summer days :)

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  6. I love those canned peppers. I puree the whole thing and put them in ice cube trays in the freezer. Then I just thaw as needed or drop one or so into chili or whatever. These look great!

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  7. Pingback: Black Bean and Corn Salad | gourmetblends

  8. Pingback: Summer Tostadas (SRC) « Thru The Bugs On My Windshield

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  10. Pingback: Veronica’s Cornucopia Turns 2! « Veronica's Cornucopia

  11. Pingback: SRC-Spicy Black Bean, Smoked Corn and Avocado Tostadas & Beyora Giveaway »

  12. No doubt it’s been made by two SRCers because it looks so good. I was just browsing through and it caught my attention. I’m going to pin for later.

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  13. Pingback: Nutmeg Nanny » Avocado Love!

  14. Pingback: Fully Loaded Vegetarian Salsa Chili | Veronica's Cornucopia

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