Spicy Black Bean Tostadas



  • 4 small corn tortillas

  • 1 ripe avocado, peeled and cut into slices

  • 1 can cooked black beans, rinsed
  • ½ tsp cumin
  • 2 garlic cloves, crushed
  • ½ tsp red chili flakes
  • 1 tbsp lemon juice
  • 1 tsp coconut oil
  • Pinch sea salt
  • For the Corn Salsa
  • 2 corn cobs
  • 1 ripe tomato, finely diced
  • 1 small onion, finely diced
  • 2 limes, juice only
  • ½ bunch fresh parsley, roughly chopped
  • Pinch sea salt
  • 1 tsp extra virgin olive oil
  • To garnish: green hot pepper slices, fresh parsley leaves


  1. Grill the corn cobs then remove the kernels and place in a medium bowl.
  2. Grill the tortillas until crisp, then set aside.
  3. Add the tomato, onion and fresh parsley, and toss to combine.
  4. Drizzle with olive oil, add the lime juice, season with salt and mix to combine. Set aside to allow the flavors to combine.
  5. In a medium sauce pan heat the coconut oil over low heat. Add the garlic and fry for 30 seconds.
  6. Add the black beans, red chili flakes, cumin and lemon juice, mix to combine and cook for five minutes over low heat.
  7. To assemble the tostadas, divide evenly the corn salsa and black beans onto grilled tortillas, top with avocado slices, garnish with fresh parsley and green pepper slices and serve warm.

Prep time 30 minutes, Cook time 20 minutes, Serves 4 - originally posted by The Awesome Green