Homebreadcrumb arrowRecipesbreadcrumb arrowSkillet Elote Corn & Black Bean Tostadas

Skillet Elote Corn & Black Bean Tostadas

Vegetarian
High-Fiber
blog main image
Meal Slot:
Lunch
Prep Time:
10
minutes
Cook Time:
10
minutes
Calories:
420
Kcal
Protein:
16
g
Carbs:
62
g
Fat:
12
g
Cuisine:
Mexican
Allergens:
dairy (cheese)
Serves:
2
Description

Street-corn inspired tostadas—charred corn, black beans, lime, and a sprinkle of cheese on crisp tortillas.

Ingredients
  • 4 small corn tortillas (or tostada shells)
  • 1 cup corn kernels (thawed if frozen)
  • 3/4 cup black beans, rinsed
  • 1/4 small red onion, minced
  • 1 tbsp lime juice
  • 1 tsp olive oil
  • 1/4 tsp chili powder, salt to taste
  • 1/4 cup cotija or feta, crumbled
  • Cilantro, for garnish
Directions
  1. Toast tortillas in a dry skillet or use tostada shells.
  2. Sauté corn with oil and chili powder until lightly charred; stir in beans, onion, lime, and salt.
  3. Top tortillas with elote mixture; sprinkle cheese and cilantro.

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