
Smoky Bean Corn Tostadas
Mild plant-based tostadas with smoky black beans, corn, salsa, and avocado for a quick family dinner.
- Dairy-Free
- family-friendly
- Kroger-friendly
- mild
- plant-based
- quick
- tostadas
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
Tostada shells · 8 Count
Ortega Tostada Homestyle Shells, White Corn Masa
Sale
100%
Details
Avocado, diced · 1 Count
Fresh Large Ripe Avocado
100%
Details
Canned black beans, drained and rinsed · 2 Can
Goya® Black Beans
67%
Details
Frozen corn kernels · 1.5 Cup
Kroger® Frozen Super Sweet Corn
63%
Details
Mild salsa · 0.75 Cup
Kroger® Mild Traditional Salsa
38%
Details
Lime juice · 1 Tablespoon
Italia™ Garden Lime Juice
Sale
13%
Details
Smoked paprika · 1 Teaspoon
McCormick Gourmet Organic Smoked Paprika
5%
Details
Olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Details
Ground cumin · 0.5 Teaspoon
Kroger® Ground Cumin Shaker
2%
Details
Kosher salt · 0.25 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- tostada shells-8 count
- canned black beans-2 cans
- frozen corn kernels-1 1/2 cups
- mild salsa-3/4 cup
- avocado-1 large
- olive oil-1 tablespoon
- lime juice-1 tablespoon
- smoked paprika-1 teaspoon
- ground cumin-1/2 teaspoon
- kosher salt-1/4 teaspoon
Preheat the oven to 350°F.
Place the tostada shells on a baking sheet and warm for 3 to 5 minutes.
Use oven mitts when handling the hot baking sheet.
Heat the olive oil in a large skillet over medium heat.
Keep the skillet handle turned inward while cooking.
Add the black beans, frozen corn, smoked paprika, cumin, and salt. Cook for 5 to 7 minutes, stirring often, until hot.
Keep the skillet handle turned inward while cooking.
Stir in the mild salsa and cook for 2 minutes until warmed through.
Turn off the heat and stir in the lime juice.
Spoon the smoky bean and corn mixture evenly onto the warm tostada shells.
Let the bean mixture cool slightly before serving to children.
Top each tostada with diced avocado and serve right away.
Cut the avocado carefully on a stable cutting board.
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