Name: Charred Corn and Black Bean Tostadas
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 small corn tortillas; 1 cup canned black beans, drained and rinsed; 2 ears fresh corn, husked; 1 small avocado, diced; 1/4 cup red onion, finely diced; 1/4 cup cilantro, chopped; 1/2 cup cherry tomatoes, halved; 1/4 cup crumbled queso fresco; 1 lime, cut into wedges; 2 tbsp olive oil; 1/2 tsp chili powder; Salt and pepper to taste

Charred Corn and Black Bean Tostadas

CaramelizedThyme0324

This quick, vibrant tostada recipe is perfect for a hot Texas evening, offering bold flavor with minimal cooking time. Charring the corn directly over a flame or in a hot pan brings out a smoky sweetness that pairs beautifully with creamy avocado, crisp tortillas, and a zesty black bean salad. Finished with tangy queso fresco and fresh herbs, these tostadas combine texture and freshness in every bite. They’re easy enough for a weeknight but impressive enough for entertaining—plus, they're satisfying without being heavy, ideal for beating the summer heat.

Ingredients

Instructions

Heat a dry skillet or gas burner on medium-high. Char the corn directly over the flame or in the skillet, turning occasionally, until kernels are blistered and lightly blackened, 7-8 minutes. Let cool slightly, then cut the kernels from the cob.
Brush tortillas lightly with olive oil and sprinkle with a pinch of salt. Toast in the same skillet or on a baking sheet under the broiler until golden and crisp, about 2 minutes per side. Set aside.
In a bowl, toss the charred corn kernels with black beans, diced red onion, cherry tomatoes, cilantro, chili powder, and a squeeze of lime juice. Season with salt and pepper to taste.
Arrange the toasted tortillas on plates. Top each with a generous spoonful of the corn and bean mixture, followed by avocado and crumbled queso fresco.
Serve immediately with extra lime wedges for squeezing and a sprinkle of fresh cilantro.