Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 1 can (15 ounces) rinsed and drained black beans, 1 cup corn kernels, 1/4 finely diced red onion, 1/2 minced jalapeño, 1/4 cup chopped fresh cilantro, 1 tablespoon lime juice, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

3. 3

   Fry 8 corn tortillas one at a time for about 1-2 minutes per side, until crispy and lightly golden, then transfer them to a paper towel-lined plate to drain excess oil.

4. 4

   In a small bowl, mash 2 ripe avocados with 1/2 cup Greek yogurt and a pinch of salt until smooth and creamy.

5. 5

   Spread a generous layer of the avocado crema evenly over each of the 8 crispy tostada shells.

6. 6

   Spoon an equal amount of the black bean and corn mixture onto each tostada, distributing it evenly over the crema.

7. 7

   Garnish the finished tostadas with additional chopped fresh cilantro, if desired, before serving immediately.