Description
Creamy smashed bean and avocado tostadas all topped with a little crispy sautéed corn. My fiber-rich avocado toast alternative that you can prep for breakfast.
Ingredients
Avocado Bean Mash
- 1, 15oz can cannellini beans, drained and rinsed
- Zest and juice of 1 lime
- 1 medium avocado
- 2 tbsp of your favorite pickled brine (I used the brine from a jar of pickled jalapeños)
- 1/3 cup cilantro leaves, minced
- 1 jalapeno, minced
- Kosher salt
Crispy Corn (optional, but a great texture contrast)
- 1 tbsp avocado oil
- 1 ear of corn, kernels cut away from the cob
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 1/2 tsp dry oregano
- Fresh cracked black pepper
For assembly
- 6 corn tortillas
- Avocado oil or spray for baking
- Lime wedges
- Cilantro leaves for garnish
Instructions
- For the tostadas, preheat the oven to 400F. Place your corn tortillas on a light colored baking tray and spray or brush both sides with oil. Bake the tortillas in the oven for 8 minutes, flipping the tortillas half way. Transfer the baked tortillas to a cooling rack then lightly sprinkle the tops with salt. Allow the tortillas to cool to fully harden.
- Make the bean avocado mixture, by first adding the beans to a mixing bowl. Use a fork or potato masher to mash the beans. Add the cilantro, jalapeño, avocado, brine, lime zest and juice, and a pinch of salt. Mash and mix all the ingredients together like you would for guacamole. Taste and adjust the flavors of the mixture with more salt or brine as desired. Cover and place in the fridge until ready to use.
- If making the corn, heat the avocado oil in a medium-sized sauté pan over medium-low heat. Add the corn kernels and spread them out evenly over the bottom of the pan. Allow to cook undisturbed for 3-4 minutes, then sprinkle with a generous pinch of salt. Give the corn a toss and sauté for 2 minutes or until the corn shows signs of light charring around the edges.
- Add in the shallots and continue stirring for about 3-4 minutes, or until the shallots have softened. Stir in the garlic, sautéing again until fragrant, about 1 minute. Remove the pan from heat, then stir in the oregano plus a few cracks of black pepper to taste.
- To assemble, spread a generous portion of the avocado bean mash over 1-2 tostadas. Sprinkle the corn overtop along with some cilantro, then serve with extra lime wedges as desired and enjoy.
Notes
Use aluminum sheet pans. I like using the Nordic Ware half sheet pans to bake my tortillas. This leads to more even baking of your tostadas compared to using darker pans.
Simplify the recipe with these suggestions. Use bagged frozen charred corn, which will cut the cook time down significantly. You can also buy pre-made tostadas at your local grocery store, so you don’t even have to cook them in your oven. Do note, that the pre-made tostadas are normally fried. For another quick alternative, swap the tostadas out for the toasted bread of your choice.
Keep the avocado green. The best way to do this is to minimize air where you can, so using a vacuum seal container system will work the best for longer term storage. Alternatively, if you know you will finish eating the mash within 3 days, store it in a container that doesn’t leave a lot of room for air then cover the top of the mash with some plastic wrap pressed into it. Between this and the citrus, it should help slow down oxidation.
Nutrition
- Serving Size: 2 tostadas
- Calories: 395
- Sodium: 397 mg
- Fat: 13 g
- Carbohydrates: 59 g
- Fiber: 17 g
- Protein: 14 g
- Cholesterol: 0 mg
