Best 6 Black Bean Tostadas With Corn Relish Recipes
Are you looking for a flavorful and satisfying meal that's perfect for any occasion? Indulge in the tantalizing taste of black bean tostadas topped with a vibrant corn relish. This delightful dish combines the protein-packed goodness of black beans, the crispy texture of tortillas, and the refreshing crunch of corn, tomatoes, and onions. With its bold and zesty flavors, this recipe will surely become a favorite in your kitchen. Get ready to embark on a culinary journey that promises a fiesta of flavors with every bite.
Let's cook with our recipes!
BLACK-BEAN TOSTADAS WITH CORN RELISH
This vegetarian entree shows off a rainbow of vegetables. Adding black beans and a little cheese ensures that the meat won't be missed.
Categories tostadas easy mexican recipes vegetarian recipes easy vegetarian recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Squeeze limes into a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate.
- Halve jalapeño (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.
- Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.
- Preheat oven to 475 degrees F. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeño, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.
- While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.
- To serve, top tostadas with corn relish, and, if desired, sour cream. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.
BLACK-BEAN TOSTADAS WITH CORN RELISH
This vegetarian entree shows off a rainbow of vegetables. Adding black beans and a little cheese ensures that the meat won't be missed.
Provided by Martha Stewart
Categories Lunch Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Start corn relish: Squeeze limes into a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate.
- Prep vegetables: Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.
- Shred Cheese: Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.
- Make tostadas: Preheat oven to 475 degrees. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.
- Finish corn relish: While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.
- Serve: Top tostadas with corn relish, and, if desired, sour cream.
Nutrition Facts : Calories 633 g, Fat 38 g, Fiber 11 g, Protein 25 g
BLACK-BEAN TOSTADAS WITH CORN RELISH
Steps:
- 1. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate. 2. Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate. 3. Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate. 4. Preheat oven to 475 degrees. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through. 5. While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine. 6. To serve, top tostadas with corn relish, and, if desired, sour cream.
BLACK BEAN AND CORN TACOS
We eat meatless meals a few times a week, so I replaced the beef with nutty brown rice to bulk up these tacos. Sometimes I also like to swap in quinoa for the rice. -Kristin Rimkus, Snohomish, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a lightly oiled large nonstick skillet, saute onion and peppers until crisp-tender. Add the beans, tomatoes, cabbage, corn, taco seasoning, lime juice and garlic. Cook and stir over medium heat until vegetables are tender, 8-10 minutes. Stir in rice; heat through., Spoon bean mixture into taco shells. Top with cheese and sour cream.
Nutrition Facts : Calories 423 calories, Fat 12g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 682mg sodium, Carbohydrate 64g carbohydrate (12g sugars, Fiber 10g fiber), Protein 17g protein.
BLACK BEAN TOSTADAS
I made up this recipe trying to duplicate the black bean tostadas at my favorite Mexican restaurant! They taste great and are quick, easy, and healthy!
Provided by Nellie Fiorenzi
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
- Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
- Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
- Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 27.3 g, Cholesterol 28.3 mg, Fat 14.4 g, Fiber 7.9 g, Protein 14.5 g, SaturatedFat 7 g, Sodium 813.5 mg, Sugar 1.9 g
BLACK BEAN AND CORN RELISH
Made this as part of the "pickies" I had out for Mother's Day this year, mostly from ingredients I had on hand. This is delicious with tortilla or pita chips. I have also been taking the leftover with me to work, served over a bed of greens. All spice measurements are approx. I did them all "to taste".
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Toss all the ingredients in bowl.
- Add lime juice.
- Add spices to taste.
- Chill and serve!
Tips:
- Choose fresh ingredients: The fresher your ingredients, the better your tostadas will taste. Look for ripe avocados, crisp lettuce, and juicy tomatoes.
- Make your own corn relish: The corn relish is a great way to add flavor and texture to your tostadas. It's easy to make and can be stored in the refrigerator for up to a week.
- Don't overload your tostadas: Tostadas are meant to be light and easy to eat. Don't overload them with too many toppings, or they will become soggy.
- Serve immediately: Tostadas are best when served immediately after they are made. This will prevent the tostada shells from becoming soggy.
Conclusion:
Black bean tostadas with corn relish are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a weeknight dinner. With a few simple ingredients, you can create a flavorful and satisfying dish that everyone will love. So next time you're looking for a new recipe, give these black bean tostadas a try. You won't be disappointed!
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