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 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*
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
This 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
Awesome!! I’ll have to keep this in mind as a great option for my vegan/gluten free friends.
Love this dish Veronica!! But you had me at chipotle peppers – I need to buy some more!
Yum, this would make a great summer dinner!
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.
Yummy! I love this recipe. It’s perfect for these hot summer days :)
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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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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