Black Bean & Fresh Corn Tostadas
This flavorful and satisfying recipe combines the sweetness of yellow corn with the hearty goodness of black beans, all wrapped in warm corn tortillas. Topped with creamy yogurt, ripe avocado slices, and fresh cilantro, these tacos make for a delightful and nutritious meal that is perfect for any time of day. Serve them up for a quick and tasty dinner or as a fun and festive appetizer at your next gathering.
— Constant Cookbook
Ingredients
- 1 Tbs. olive oil
- Kernels cut from 1 ear yellow corn
- 1/2 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to
- taste
- 2 cups drained cooked black beans, or 1 can (14
- oz.) black beans, drained
- 1/2 tsp. ground cumin
- 4 corn tortillas, warmed
- Plain whole or low-fat yogurt for garnish
- Avocado slices for garnish
- Minced fresh cilantro for garnish
Instructions
- In a saucepan over medium heat, warm the olive oil. Add the corn kernels, the 1/2 tsp. salt and 1/2 tsp. pepper. Cook, stirring, until the corn is just heated through and slightly tender, about 3 minutes.
- In a bowl, combine the black beans and corn. Season with salt, pepper and the cumin. Top each tortilla with some of the bean mixture, then add a spoonful of yogurt, a slice or 2 of avocado and a sprinkling of minced cilantro. Serve immediately. Serves 4.
- Adapted from New Healthy Kitchen Series, <i>Starters,</i> by Georgeanne Brennan (Simon & Schuster, 2006).
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