---
title: Smoky Black Bean and Corn Tostadas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/smoky-black-bean-and-corn-tostadas-5ca4f84ee3f33978da109902
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens: [Milk, Soy, Wheat]
tags: [Spicy, Vegetarian, Quick, Mexican-inspired]
rating: 4.0
rating_count: 1800
source_chef: Recipe Development Team
review_highlights:
  - theme: Texture
    text: Crispy tortillas paired with creamy beans create a satisfying contrast
  - theme: Convenience
    text: Simple assembly and broiling make this an ideal weeknight dinner
image: "https://images.recipes.furrysalamander.com/smoky-black-bean-and-corn-tostadas.avif"
---

Adjust rack to top position and preheat broiler to high. Wash and dry all produce. Dice @roma tomato{2%unit}. Chop @cilantro{1%bunch} leaves and stems, keeping them separate. Deseed and finely dice @jalapeño{1%unit}. Zest and quarter @lime{1%unit}. Halve, peel, and dice @yellow onion{1%unit}. Drain @black beans{15%oz}, reserving liquid in a #small bowl{}.

In a #medium bowl{}, combine diced tomato, cilantro leaves, half the jalapeño, juice from 2 lime wedges, and 2 tbsp onion; season with salt and pepper. In a second #small bowl{}, combine @sour cream{2%tbsp} and lime zest to taste. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a large drizzle of @olive oil{2%tbsp} in a #medium pot{} over medium-high heat. Add remaining onion and cook, stirring, until softened, ~{2%minutes}. Add beans, @ancho chili powder{1%tsp}, and cilantro stems. Cook, stirring, until fragrant and thoroughly combined, ~{3%minutes}. Add reserved bean liquid and a pinch of salt. Cook until thickened, ~{4%minutes}. Turn off heat; mash beans until mostly smooth.

Meanwhile, drain @corn{1%cup} and pat dry with paper towels. Heat a #large dry skillet{} over medium-high heat. Add corn and cook, without stirring, until browned on bottom, ~{4%minutes}. Add @southwest spice blend{1%tbsp} and a pinch of salt and pepper. Continue to cook, stirring, until browned all over, ~{1%minutes}. Turn off heat; transfer to a #medium bowl{}.

Place @flour tortillas{2%pieces} on a #baking sheet{}. Drizzle on both sides with olive oil; rub all over to coat. Poke all over with a fork. Broil, flipping halfway through, until lightly browned, ~{1%minutes} per side. Keep a close eye on them as they brown quickly.

Spread tortillas with mashed beans. Evenly top with @mexican cheese blend{¼%cup}, corn, pico de gallo, crema, and remaining jalapeño to taste. Serve with remaining lime wedges on the side for squeezing over.