Recipe courtesy of Ingrid Hoffmann

Avocado and Corn Tostaditas

Name: Avocado and Corn Tostaditas
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H28M0.000S
Yield: approximately 20 chips
Cuisine: mexican
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

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Total: 28 min

Prep: 20 min
Inactive: 8 min

Yield: approximately 20 chips

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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.