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Smashed Bean and Avocado Tostadas with Crispy Corn Recipe

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4.2 from 78 reviews

  • Author: Ezabella
  • Total Time: 35 minutes
  • Yield: 3 servings
  • Diet: Vegetarian

Description

A delicious and easy-to-make recipe featuring crispy baked corn tostadas topped with a creamy mashed blend of cannellini beans and avocado, finished with sautéed charred corn and fresh herbs for a refreshing and flavorful twist.

Ingredients

Bean and Avocado Mixture

  • 1 (15oz) can cannellini beans, drained and rinsed
  • Zest and juice of 1 lime
  • 1 medium avocado
  • 2 tbsp pickled brine (from jarred pickled jalapeños or favorite)
  • 1/3 cup cilantro leaves, minced
  • 1 jalapeño, minced
  • Kosher salt, to taste

Corn Tostada and Sautéed Corn

  • 6 corn tortillas
  • Avocado oil or spray for baking
  • 1 tbsp avocado oil
  • 1 ear of corn, kernels cut away from the cob
  • 1 shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • Fresh cracked black pepper, to taste
  • Kosher salt, to taste

Garnish and Serving

  • Lime wedges
  • Cilantro leaves for garnish

Instructions

  1. Preheat and prepare tostadas: Preheat the oven to 400°F (200°C). Place the corn tortillas on a light-colored baking tray and lightly spray or brush both sides with avocado oil. Bake for 8 minutes, flipping tortillas halfway through to ensure even baking. Once baked, transfer to a cooling rack and lightly sprinkle with kosher salt. Let cool completely to allow the tortillas to harden and become crispy.
  2. Make the bean and avocado mixture: In a mixing bowl, mash the drained cannellini beans using a fork or potato masher. Add the minced cilantro, jalapeño, diced avocado, pickled brine, lime zest and juice, and a pinch of kosher salt. Mash and mix all ingredients together thoroughly, similar to preparing guacamole. Taste and adjust seasonings with additional salt or brine if desired. Cover and refrigerate until ready to assemble.
  3. Cook the sautéed corn: Heat 1 tablespoon of avocado oil in a medium sauté pan over medium-low heat. Add the corn kernels and spread them evenly in the pan. Let cook undisturbed for 3-4 minutes to develop light char. Season with a generous pinch of kosher salt, then toss the corn and sauté for another 2 minutes until edges show slight charring.
  4. Add shallots and garlic: Stir in the thinly sliced shallots and continue sautéing for 3-4 minutes until the shallots soften. Add the minced garlic and cook about 1 minute more, until fragrant. Remove the pan from heat, then stir in the dried oregano and several cracks of fresh black pepper.
  5. Assemble the tostadas: Spread a generous amount of the bean and avocado mash over 1 to 2 crispy tostadas. Sprinkle the sautéed charred corn mixture evenly over the top. Garnish with additional fresh cilantro leaves as desired. Serve immediately with lime wedges on the side for extra zest.

Notes

  • For extra heat, add more minced jalapeño or a dash of hot sauce to the bean mixture.
  • You can substitute black beans for cannellini beans if preferred.
  • To keep the tostadas crispy longer, assemble just before serving.
  • Use ripe but firm avocados for the best texture in the mash.
  • Leftover bean avocado mixture can be served as a dip with chips.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Mexican-inspired

Find it online: https://kitchenloving.com/smashed-bean-and-avocado-tostadas-with-crispy-corn-recipe/