Pinto Bean and Corn Tostadas
These delicious pinto bean and corn tostadas are packed with flavor and make a satisfying meal or appetizer.
Ingredients - Serves 4
- 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
Let's Get Started
- Preheat the oven to 400°F.
- Place the corn tortillas on a baking sheet and bake for 5-7 minutes, or until crispy.
- 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.
- Spread a generous amount of the bean and corn mixture onto each crispy tortilla.
- Top with sliced avocado and a dollop of sour cream.
- Serve immediately and enjoy!
Dietary Info
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 350
- Fat: 8g
- Carbs: 55g
- Protein: 12g
- Sodium: 500mg
- Sugar: 5g
