Non GMO Stone Ground Corn, Corn Oil, Sea Salt, Calcium Hydroxide

Smoky Black Bean Tostadas with Avocado Crema & Charred Corn Salsa

Serves 4 | Ready in 30 minutes

These tostadas are built with intention: smoky black beans, creamy avocado-lime crema, and a sweet-and-spicy charred corn salsa—finished with pickled red onions and cotija for a dish that’s as satisfying as it is stunning.

Ingredients:

Base:
4–6 El Milagro Tostadas

1 tbsp Texas Olive Oil

2 cloves garlic, minced

1 tsp smoked paprika

1 tsp ground cumin

1 (15 oz) can black beans, drained

Salt & cracked black pepper

Avocado Crema:

1 ripe Texas avocado

Juice of 1 organic lemon or lime

2 tbsp yogurt (or sour cream)

Salt to taste

Charred Corn Salsa:

1 cup fresh sweet corn kernels (grilled or blistered in a cast-iron pan)

¼ cup diced red onion

½ jalapeño, finely diced

Juice of ½ lime

Chopped cilantro

Pinch of chili powder & sea salt

Toppings:

Pickled red onions

Crumbled cheese or cotija

Microgreens or fresh herbs

Optional: soft-boiled egg or grilled shrimp

Instructions:
Prepare the Smoky Black Beans:
In a skillet over medium heat, sauté garlic in olive oil for 1 minute. Add black beans, paprika, and cumin. Cook for 5–7 minutes, mashing slightly to create a rough purée. Season to taste and keep warm.

Make the Avocado Crema:
Blend avocado, yogurt, citrus juice, and salt until smooth. Adjust with water for drizzle consistency if desired.

Char the Corn:
In a dry skillet or grill pan, cook corn kernels until lightly charred. Toss with onion, jalapeño, lime juice, cilantro, and chili powder. Season to taste.

Assemble the Tostadas:
Spread smoky black beans on each tostada. Spoon over charred corn salsa. Drizzle generously with avocado crema. Top with pickled onions, crumbled cheese, and microgreens.

Serve:
Serve immediately for maximum crunch. Garnish with lime wedges and flaky salt for that final finish.

Chef’s Notes:
Swap beans for pulled chicken tinga or slow-roasted mushrooms

The avocado crema doubles beautifully as a dip for leftover tostadas

For a brunch twist, add a jammy egg and pair with Texas cold brew or Topo

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