Black Bean Tostada with Avocado Corn Relish
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 2 limes
  • 2 scallions
  • 5 oz./140g frozen corn kernels (or 1 small can)
  • 1 tablespoon cilantro, chopped (optional)
  • 3 tablespoons olive oil
  • salt and pepper
  • 1 pint/2 cups/400g grape tomatoes, chopped
  • 7 oz./200g Gouda cheese, grated (Monterey Jack or Cheddar also work)
  • 4-5 flour tortillas
  • 1 can (15 oz./400g) black beans
  • 1 avocado, cubed
  • sour cream for topping, optional
  1. Squeeze limes into a medium bowl. Thinly slice scallions and chop cilanro, and add to bowl along with corn. Add 1 tablespoon oil, season with salt and pepper, toss to combine, and set aside.
  2. Preheat oven to 425℉ (220℃).
  3. Arrange tortillas on two baking sheets covered with aluminum foil and brush both sides with remaining 2 tablespoons oil.
  4. Drain and rinse beans and sprinkle over tortillas. Top with tomatoes and cheese. Bake until golden and crisp, about 6-8 minutes rotating sheets halfway through.
  5. While the tostadas are baking, add the cubed avocado to the corn and toss to combine.
  6. To serve, top the tostadas with corn avocado relish and, if desired, sour cream.
*If making a quesadilla, butter one side of a tortilla and place it in a pan over medium heat. Sprinkle with beans, cheese and tomato and cover with another tortilla (buttered on outside). After 3-5 minutes when bottom starts to crisp and turn golden brown, flip and cook for another 2 minutes or until cheese is fully melted.
Recipe by My Little Gourmet at