Avocado and Corn Tostaditas

Directions

1 ripe Hass avocado, peeled, pitted, and halved

Ingredients

• 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

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.