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Black Bean & Fresh Corn Tostadas

Black Bean & Fresh Corn Tostadas
A member of the legume family, black beans are high in protein and fiber. Here, they are combined with fresh corn and cumin to create a simple topping for corn tortillas.

Ingredients:

  • 1 Tbs. olive oil
  • Kernels cut from 1 ear yellow corn
  • 1/2 tsp. salt, plus more, to taste
  • 1/2 tsp. freshly ground pepper, plus more, to
      taste
  • 2 cups drained cooked black beans, or 1 can (14
      oz.) black beans, drained
  • 1/2 tsp. ground cumin
  • 4 corn tortillas, warmed
  • Plain whole or low-fat yogurt for garnish
  • Avocado slices for garnish
  • Minced fresh cilantro for garnish

Directions:

In a saucepan over medium heat, warm the olive oil. Add the corn kernels, the 1/2 tsp. salt and 1/2 tsp. pepper. Cook, stirring, until the corn is just heated through and slightly tender, about 3 minutes.

In a bowl, combine the black beans and corn. Season with salt, pepper and the cumin. Top each tortilla with some of the bean mixture, then add a spoonful of yogurt, a slice or 2 of avocado and a sprinkling of minced cilantro. Serve immediately. Serves 4.

Adapted from New Healthy Kitchen Series, Starters, by Georgeanne Brennan (Simon & Schuster, 2006).