Avocado And Corn Tostaditas Recipes

AVOCADO AND CORN TOSTADITAS

Avocado and Corn Tostaditas image

Provided by Ingrid Hoffmann

Time 28m

Yield approximately 20 chips

Number Of Ingredients 11

Ingredients

1 ripe Hass avocado, peeled, pitted, and halved
1/4 cup sour cream
2 teaspoons lime juice
1 tablespoon finely chopped cilantro leaves, plus leaves for garnish
Salt and freshly ground black pepper
1 cups store-bought fresh salsa
1/2 cup canned black beans rinsed and drained
1/2 cup frozen corn kernels, defrosted, rinsed and drained
2 scallions, white and light green parts only, chopped
Dash hot sauce, or more to taste
20 round tortilla chips

Steps:

Place the avocado in a bowl. Mash with a fork and add the sour cream, lime juice, and chopped cilantro. Season with salt and pepper. Stir well and mix to form a cream. Set aside.
In another mixing bowl, combine the salsa, black beans, corn, scallions, and hot sauce; season with salt and pepper. Mix well.
Take 1 of the tortilla chips and add a small dollop of the avocado cream. Top with the corn mixture. Garnish with a cilantro leaf.

AVOCADO AND CORN TOSTADITAS

Avocado and Corn Tostaditas image

My latest favorite Chef on the Food Network is Simply Delicioso's Ingrid Hoffmann. This is her recipe and it is delicious! And easy as well! I used the Scoops tortilla chips, pre-packaged guacamole instead of the avocado and added the sour cream, lime juice and cilantro. You can't really make these very far in advance as they do get soggy. For me, the Black Bean and Corn salsa made enough that I could fill 40 chips, but the Avocado Cream only filled 20, so I put a sliced jalapeno from the jar in the bottom of the "Scoop" and then added the salsa. I garnished mine with a piece of Cactus from the jar, but you could also use a small piece of jalapeno. These will go really fast!

Provided by Sooz Cooks

Categories Mexican

Time 20m

Yield 20 chips

Number Of Ingredients 13

Ingredients

1 Hass avocado, peeled, pitted, and halved
1/4 cup sour cream
2 teaspoons lime juice
1 tablespoon finely chopped cilantro leaf
salt and pepper
1 cup salsa
1/2 cup canned black beans, rinsed and drained
1/2 cup frozen corn kernels, defrosted, rinsed and drained
2 scallions, white and light green parts only, chopped (I skipped these!)
1 dash hot sauce
salt and pepper
20 round tortilla chips (I used Scoops)
cilantro leaf

Steps:

Place the avocado in a bowl. Mash with a fork and add the sour cream, lime juice, and chopped cilantro. Season with salt and pepper. Stir well and mix to form a cream. Set aside.
In another mixing bowl, combine the salsa, black beans, corn, scallions, and hot sauce; season with salt and pepper. Mix well.
Take 1 of the tortilla chips and add a small dollop of the avocado cream. Top with the corn mixture. Garnish with a cilantro leaf.

Nutrition Facts :

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