Best Avocado And Corn Tostaditas Recipes

Avocado and Corn Tostaditas image

Provided by Ingrid Hoffmann

Time 28m

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.

Avocado and Corn Tostaditas image

Provided by Sooz Cooks

Categories Mexican

Time 20m

Yield 20 chips

Number Of Ingredients 13

1 Hass avocado, peeled, pitted, and halved
1/4 cup sour cream
2 teaspoons lime juice
1 tablespoon finely chopped cilantro leaf
salt and pepper
1 cup 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 (I skipped these!)
1 dash hot sauce
salt and pepper
20 round tortilla chips (I used Scoops)
cilantro leaf

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.

Nutrition Facts :

Avocado Toast with Tomato-Corn Salsa image

Provided by Rebekah Peppler

Yield 6 Servings

Number Of Ingredients 8

3 plum tomatoes, diced
2 scallions, trimmed, thinly sliced
1 jalapeño, finely chopped
1 cup fresh corn kernels (from about 2 cobs)
4 tablespoons fresh lime juice (from about 2 limes)
Kosher salt
3 avocados, sliced
6 slices crusty white bread (such as country bread), toasted

Steps:

Combine tomatoes, scallions, jalapeño, corn, and lime juice in a medium bowl. Season with salt. Using a fork, gently smash avocado slices evenly onto each toast. Top each generously with tomato-corn salsa.