Photo: Avocado and Corn Tostaditas Recipe
Ingredients
- 1 ripe Hass avocado, peeled, pitted, and halved
- 1/4 cup sour cream
- 2 teaspoons lime juice
- 1 tablespoon finely chopped cilantro leaves, plus leaves for garnish
- Salt and freshly ground black pepper
- 1 cups store-bought fresh salsa
- 1/2 cup canned black beans rinsed and drained
- 1/2 cup frozen corn kernels, defrosted, rinsed and drained
- 2 scallions, white and light green parts only, chopped
- Dash hot sauce, or more to taste
- 20 round tortilla chips
Directions
Place the avocado in a bowl. Mash with a fork and add the sour cream, lime juice, and chopped cilantro. Season with salt and pepper. Stir well and mix to form a cream. Set aside.
In another mixing bowl, combine the salsa, black beans, corn, scallions, and hot sauce; season with salt and pepper. Mix well.
Take 1 of the tortilla chips and add a small dollop of the avocado cream. Top with the corn mixture. Garnish with a cilantro leaf.
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By mariprovi64
forsyth, MT
on August 29, 2012
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This was a very quick & easy bite to prepare, didn't take 20 mins of prep either. I would really appreciate it if Food Network would give us the calorie count, sodium.... on their recipes.
By iwbailes
Parsons, Ks
on June 13, 2012
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WOW this is wonderful. I added some fine dice chicken that I cooked in lime juce, cilantro ans seasoned with a little salt, pepper and choped garlic. Perfect for a quick meal.
By mrssmallrocks
on December 17, 2011
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These taste delicious, however, the chips get soggy pretty quickly from the salsa. I tried to keep the salsa/bean/corn topping only on top of the cream, but they still softened. Disappointed that I will be bringing a soggy appetizer to a party, but hoping that the taste will override the texture.
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