Black Bean Tostadas

So, this recipe isn't the most seasonally appropriate thing I've ever made, but I had a Mexican craving yesterday that had to be satisfied, and this was how I did it. Tostadas are such a quick and easy no-cook meal -- just throw the topping ingredients together in a bowl, toast some tortillas in a dry skillet or over the open flame of a gas stove, pile the former on top of the latter, and voila.

I estimated quantities in the ingredient list (enough to make topping for about 4 small tostadas, or a 2-person serving), but this is a completely adaptable recipe. Do whatever you like. If you want to go heavy on the avocado, knock yourself out. If you hate cilantro, omit it. This isn't the kind of recipe where precision is really needed. It will be good no matter what you do with it.

Black Bean Tostadas
  • 1 cup canned black beans, drained and rinsed
  • 2 Tbsp red onion, minced
  • 1 large garlic clove, minced
  • 1/2 medium jicama, peeled and diced (about 1/2 cup)
  • 1/4 cup frozen corn kernels, rinsed under hot water to defrost
  • 1/4 cup avocado, diced (about 1/2 small avocado)
  • 1/2 cup grape tomatoes, halved (about 12 tomatoes)
  • 4 Tbsp canned green chili peppers
  • 3 Tbsp fresh lime juice, from about 1 large lime
  • 2 Tbsp cilantro, fresh, chopped
  • 1 tsp olive oil
  • 1 tsp ground cumin
  • Salt to taste
  • 4 small corn tortillas
Combine all ingredients, except tortillas, in a large bowl; mix to combine. Toast tortillas and top each with about 3/4 cup of bean mixture.