Pinto Bean and Corn Tostadas

Ingredients

• Sour cream - 1/2 cup
• Avocado - 1, sliced
• Salt - To taste
• Chili powder - 1/2 teaspoon
• Cumin - 1 teaspoon
• Lime juice - 2 tablespoons
• Cilantro - 1/4 cup, chopped
• Red onion - 1/2, diced
• Red bell pepper - 1, diced
• Corn kernels - 1 cup, fresh or frozen
• Pinto beans - 1 can (15 oz), drained and rinsed
• Corn tortillas - 8

Instructions

1. Preheat the oven to 400°F.
2. Place the corn tortillas on a baking sheet and bake for 5-7 minutes, or until crispy.
3. In a large bowl, combine the pinto beans, corn kernels, red bell pepper, red onion, cilantro, lime juice, cumin, chili powder, and salt. Mix well.
4. Spread a generous amount of the bean and corn mixture onto each crispy tortilla.
5. Top with sliced avocado and a dollop of sour cream.
6. Serve immediately and enjoy!