Avocado and Corn Tostaditas
- Level: Easy
- Yield: approximately 20 chips
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 49
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 1
- Sodium
- 111
- Total: 8 hr 20 min
- Prep: 20 min
- Inactive: 8 hr
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.