AVOCADO AND CORN TOSTADITAS

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Avocado and Corn Tostaditas image

Provided by Ingrid Hoffmann

Categories     appetizer

Time 8h20m

Yield approximately 20 chips

Number Of Ingredients 11

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

Steps:

  • 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.

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