With the mercury finally rising and Spring in full on bloom what is better than something fresh and delicious? Cinco de Mayo is tomorrow and this is just about the most perfect and EASY meal you can make! These are simple black bean tostadas with charred corn and guacamole for a perfect weeknight vegetarian meal if you are in a hurry but of course, feel free to add some spicy chicken or carne asada for your meat loving friends. Heck, while you’re at it, add a margarita, like this one from Honestly Yum and you’re seriously set!
3 tablespoons white vinegar
¼ red onion (sliced)
6 corn tortillas (6 inch)
1 can black beans (mostly drained)
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon chili powder
¼ cup chopped green chilies (canned)
2 tablespoons vegetable oil
3 cups fresh corn kernels (about 3 ears)
1 lime (juiced)
¼ red onion (minced)
¼ cup cilantro (minced) + more for garnish
½ cup of sour cream
½ cup mexican cheese blend
- Place the chopped red onion and white vinegar in bowl and mix thoroughly, allowing this to sit for about a half hour while you are prepping the rest of the meal.
- Preheat the oven to 375F and lightly rub both sides of the tortillas with vegetable oil. Bake until the tortillas start to crisp up- flipping over halfway through. The tortillas for crisp up further once they are cooled down.
- Using a food processor, pulse the black beans, cumin, smoked paprika chili powder and green chilies together until mostly smooth but with still some whole beans visible. Next transfer the mixture to a small pan to warm up. If you prefer, a immersion stick blender also works well here if you’d rather dump everything into the pot first.
- In another pan, using high heat, add the vegetable oil and fresh kernels. Stirring around to make an even layer and leave in the pan for at least 2 minutes before moving around again to insure you get a good char on the kernels.
- For a quick guacamole, smash the two avocados, add the juice of the lime, minced red onion and minced cilantro together. Season with salt.
- To assemble, sprinkle the cheese on the tostada, then the black beans, a scoop of corn, a scoop of guacamole, a top with sour cream, pickled red onion and a little cilantro. ENJOY!