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  • Recipe Room  »  Black bean, corn and avocado tostadas



    • 4 tortillas
    • 1 can of black beans, rinsed and drained
    • 1 cup corn kernels
    • 1/2 red onion, finely chopped
    • 1/2 green chilli, finely chopped
    • 1/2 tbsp red wine vinegar
    • 1 tbsp olive oil
    • 1 avocado, chopped into cubes
    • 3 large tomatoes, chopped into cubes
    • 1 1/2 tsp oregano
    • 1 tsp cumin
    • 1/4 tsp cinnamon
    • 1/2 tsp coriander
    • 1/2 tsp sugar
    • 1/2 cup coriander leaves, finely chopped
    • Juice of 1 lime
    • Salt and pepper to taste

    Black bean, corn and avocado tostadas

    Black bean, corn and avocado tostadas thumbnail


    Brush the tortillas with olive oil and bake in an oven on 125°C for 10-15 minutes, until lightly golden.

    To achieve the bowl shape, bake them in a small bowl so that the sides stay up.

    Meanwhile, get a large mixing bowl and place all of the remaining ingredients together.

    Mix lightly so that the avocado pieces don’t become squashed.

    Season well with salt, pepper and if not hot enough, some chilli flakes.

    When tortillas are ready, take them out of the oven and spoon in the salsa mixture.

    Place some leftover coriander leaves on top and enjoy!

    Submitted by
    Katinka Day

    Tips and Tricks

    • If you need to ripen avocados, place in a brown paper bag away from direct sunlight for 2-5 days and add an apple or banana to hasten the ripening process.

    • Choose bright, firm flesh tomatoes – they should give a little when squeezed but not feel soft. Try to buy tomatoes that have been stored at room temperature as these will have a stronger flavour and will be slower to break down than those stored in the fridge.

    • Leftover onions, especially cut, should be wrapped up securely or put in a sealed bag and stored in the vegetable crisper. They can also be frozen.

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