Adobo and Black Bean Tostadas

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Sweet Pea Living | Adobo and Black Bean Tostadas | Plant-Based | Vegan

As you probably already know, I’m a fan of any food packaged with a corn tortilla. That being said, these tostadas are one of my favorite weeknight meals. If you’re looking for a flavorful dish that isn’t too much work or worry… this one is for you! Fair warning: the Chipotle peppers in this recipe pack some heat. Use less than the whole can if you are sensitive to spicy food!

Adobo and Black Bean Tostadas


AuthorSweet Pea LivingDifficultyBeginner

Yields2 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

INGREDIENTS
 12 corn tortillas
 1 tbsp Extra Virgin Olive Oil (EVOO)
 ½ yellow onion, diced
 2 cloves garlic, minced
 7 oz Chipotle peppers in Adobo sauce
 15.50 oz black beans, rinsed and drained
 ½ tsp cumin
  tsp salt
 15.25 oz fresh cut whole kernel corn, drained
 2 small tomatoes, diced
 1 avocado, diced
 ½ cup cilantro, chopped
 ½ cup tomatillo salsa, optional

INSTRUCTIONS
1

Heat oven to 350 degrees. On a large baking tray, loosely layer corn tortillas (six on each side). Place in oven for 10-15 minutes, until crispy.

2

In a non-stick skillet, heat EVOO, onion, and garlic over medium heat until slightly tender.

3

Add Chipotle peppers, black beans, cumin, and salt. Heat for 3-4 minutes.

4

Add mixture to a food processor. Puree the mixture until smooth, but a little chunky.

5

Heat corn kernels in a small bowl for 1-2 minutes in your microwave.

6

Layer baked tortillas with a spoonful of the bean mixture, corn kernels, tomatoes, avocado, cilantro, and salsa. Serve hot and enjoy!

Ingredients

INGREDIENTS
 12 corn tortillas
 1 tbsp Extra Virgin Olive Oil (EVOO)
 ½ yellow onion, diced
 2 cloves garlic, minced
 7 oz Chipotle peppers in Adobo sauce
 15.50 oz black beans, rinsed and drained
 ½ tsp cumin
  tsp salt
 15.25 oz fresh cut whole kernel corn, drained
 2 small tomatoes, diced
 1 avocado, diced
 ½ cup cilantro, chopped
 ½ cup tomatillo salsa, optional

Directions

INSTRUCTIONS
1

Heat oven to 350 degrees. On a large baking tray, loosely layer corn tortillas (six on each side). Place in oven for 10-15 minutes, until crispy.

2

In a non-stick skillet, heat EVOO, onion, and garlic over medium heat until slightly tender.

3

Add Chipotle peppers, black beans, cumin, and salt. Heat for 3-4 minutes.

4

Add mixture to a food processor. Puree the mixture until smooth, but a little chunky.

5

Heat corn kernels in a small bowl for 1-2 minutes in your microwave.

6

Layer baked tortillas with a spoonful of the bean mixture, corn kernels, tomatoes, avocado, cilantro, and salsa. Serve hot and enjoy!

Adobo and Black Bean Tostadas

Adobo and Black Bean Tostadas

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