Spicy Black Bean Tostadas with Tahini Cilantro Lime Sauce
Crispy tortillas topped with spicy black beans, roasted corn, creamy avocado, and a bright tahini cilantro lime sauce. These delicious tostadas are perfect for an easy vegan weeknight dinner that can be ready in under 30 minutes!
Servings: 10 tostadas
Ingredients
- 8-10 corn tortillas, or store-bought tostada shells
- 2 tbsp oil
- 2 (15 oz) can black beans, rinsed & drained
- 1 (15 oz) can corn, rinsed & drained (or 1 cup frozen corn)
- 1 tbsp hot sauce (I use Texas Pete)
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- 1 large avocado, sliced
- Handful cilantro, chopped, to garnish
- 1 jalapeño, sliced, optional for garnish
Tahini Cilantro Lime Sauce:
- 1/4 cup tahini
- 1/4 cup water
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp salt, more or less according to taste
Instructions
- If not using store-bought tostada shells, preheat oven to 400F. Brush both sides of corn tortilla with oil, lay in a single layer on a baking sheet, and lightly sprinkle tortillas with salt. Bake for 10 minutes or until crispy, flipping tortillas halfway through. Alternatively, grill tortillas for about 3 minutes on each side.
- Cilantro Lime sauce: whisk together all ingredients in a bowl. Adjust seasonings to your preference. Set aside.
- Heat 1 tbsp oil in a nonstick or cast iron skillet over medium-high heat. Once hot, add corn and cook for 8-10 minutes, or until corn starts to brown, stirring occasionally. The more dark bits, the more smoky the corn will be. Remove corn and set aside.
- In the same skillet, heat 1 tbsp of olive oil over medium heat. Add the black beans, hot sauce, chili powder, cumin, and salt. Heat until the beans are warm, and then cover to keep warm.
- On each tortilla, place black beans, roasted corn, and avocado. Drizzle with tahini sauce, and garnish with jalapeño slices, cilantro, and/or hot sauce. Enjoy!