Smoky Black Bean and Corn Tostadas
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Smoky Black Bean and Corn Tostadas

Smoky Black Bean and Corn Tostadas

with Pico de Gallo and Lime Crema

When it comes to Mexican food, tacos typically get all the glory. In our opinion, tostadas are an unspoken dinner hero. They’re technically crispy, open-faced tacos--but they’re so much more than that. Seriously, what could be better than warm, crunchy tortillas piled with all kinds of delicious toppings? Ours are spread with spicy mashed black beans and scattered with toasty charred corn, fresh salsa, and tangy, lime-spiked sour cream.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

1 unit

Roma Tomato

¼ ounce


1 unit


1 unit


1 unit

Yellow Onion

13.4 ounce

Black Beans

4 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Ancho Chili Powder

13.4 ounce


1 tablespoon

Southwest Spice Blend

6 unit

Flour Tortillas

(Contains Soy, Wheat)

½ cup

Mexican Cheese Blend

(Contains Milk)

Not included in your delivery

2 tablespoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)4017 kJ
Calories960 kcal
Fat43 g
Saturated Fat15 g
Carbohydrate98 g
Sugar15 g
Dietary Fiber25 g
Protein35 g
Cholesterol45 mg
Sodium1330 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Medium Bowl
Baking Sheet
Paper Towel



Adjust rack to top position and preheat broiler to high (or oven to 500 degrees). Wash and dry all produce. Dice tomato. Chop cilantro leaves and stems, keeping them separate. Deseed and finely dice jalapeño. Zest and quarter lime. Halve, peel, and dice onion. Drain beans, reserving liquid in a small bowl.

Make Salsa and Crema

In a medium bowl, combine tomato, cilantro leaves, half the jalapeño, juice from 2 lime wedges (4 wedges for 4 servings), and 2 TBSP onion (3 TBSP for 4 servings); season with salt and pepper. In a second small bowl, combine sour cream and lime zest (to taste). Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt and pepper.

Mash Black Beans

Heat a large drizzle of oil in a medium pot over medium-high heat. Add remaining onion and cook, stirring, until softened, 2-3 minutes. Add beans, chili powder, and cilantro stems. Cook, stirring, until fragrant and thoroughly combined, 2-3 minutes. Add bean liquid and a pinch of salt. Cook until thickened, 4-5 minutes. Turn off heat; mash beans until mostly smooth.

Char Corn

Meanwhile, drain corn and pat dry with paper towels. (TIP: The drier your corn, the less likely it is to pop.) Heat a large dry pan over medium-high heat. Add corn and cook, without stirring, until browned on bottom, about 4 minutes. Add 1 TBSP Southwest Spice and a pinch of salt and pepper. Continue to cook, stirring, until browned all over, about 1 minute more. Turn off heat; transfer to a second medium bowl.

Crisp Tortillas

Place tortillas on a baking sheet. Drizzle on both sides with olive oil; rub all over to coat. Poke all over with a fork. Broil, flipping halfway through, until lightly browned, 1-2 minutes per side. TIP: Tortillas brown quickly! Keep a close eye on them.

Assemble Tostadas

Spread tortillas with beans. Evenly top with cheese, corn, salsa, crema, and remaining jalapeño (to taste). Serve with remaining lime wedges on the side for squeezing over.