Black Bean and Fresh Corn Tostadas

Black Bean and Fresh Corn Tostadas

Prep Time


Cook Time

3 minutes


Black Bean and 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.

Recipe courtesy of Williams-Sonoma. Adapted from New Healthy Kitchen Series, “Starters”, by Georgeanne Brennan (Simon & Schuster, 2006).


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


  • 1 In a saucepan over medium heat, warm the olive oil. Add the corn kernels, the 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the corn is just heated through and slightly tender, about 3 minutes.
  • 2 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.
  • 3 Serves 4.


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