Smoky Bean Corn Tostadas

Ingredients

• 8 Count Tostada shells - 8 (count)
• 2 Can Canned black beans, drained and rinsed - 2 (15-ounce cans), drained and rinsed
• 1.5 Cup Frozen corn kernels - 1 1/2 (cups)
• 0.75 Cup Mild salsa - 3/4 (cup)
• 1 Count Avocado, diced - 1 (large), large avocado
• 1 Teaspoon Smoked paprika - 1 (teaspoon)
• 0.5 Teaspoon Ground cumin - 1/2 (teaspoon)
• 1 Tablespoon Olive oil - 1 (tablespoon)
• 1 Tablespoon Lime juice - 1 (tablespoon)
• 0.25 Teaspoon Kosher salt - 1/4 (teaspoon)

Instructions

1. Preheat oven

   1. Preheat the oven to 350°F.

2. Warm tostada shells

   2. Place the tostada shells on a baking sheet and warm for 3 to 5 minutes.

3. Heat oil

   3. Heat the olive oil in a large skillet over medium heat.

4. Cook beans and corn

   4. Add the black beans, frozen corn, smoked paprika, cumin, and salt. Cook for 5 to 7 minutes, stirring often, until hot.

5. Warm salsa

   5. Stir in the mild salsa and cook for 2 minutes until warmed through.

6. Finish filling

   6. Turn off the heat and stir in the lime juice.

7. Assemble tostadas

   7. Spoon the smoky bean and corn mixture evenly onto the warm tostada shells.

8. Top and serve

   8. Top each tostada with diced avocado and serve right away.