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–+ servings
250ml Arizona Heat Infused Olive Oil Blend for tacos and grilled meats
Garden Infuzions

Desert Heat Black Bean & Corn Tostadas with Arizona Heat Infused Olive Oil Blend

Crispy tostadas piled with smoky black beans, sweet corn, juicy tomatoes, creamy avocado, and a bright Arizona Heat finish make this a lively dinner or game day plate.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Side Dish
Cuisine: American Classics, Fusion Cuisine, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 small corn tortillas
  • 2 tablespoons Arizona Heat Infused Olive Oil Blend
  • 1 15-ounce can black beans, drained and rinsed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen corn thawed
  • 1 cup cherry tomatoes quartered
  • 1/2 cup diced red onion
  • 1 avocado diced
  • 1/4 cup chopped fresh cilantro
  • 1 lime cut into wedges
  • 1/2 cup shredded lettuce
  • 1/4 cup crumbled queso fresco
  • 2 tablespoons sour cream

Equipment

  • 1 baking sheet For crisping the tortillas
  • 1 Skillet Medium size for warming the bean topping
  • 1 Mixing bowl For the tomato and avocado topping
  • 1 Spoon For mashing beans and assembling
  • 1 Parchment paper Helps the tortillas bake evenly

Method
 

Instructions
  1. 1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. 2. Brush both sides of the corn tortillas lightly with 1 tablespoon of the Arizona Heat Infused Olive Oil Blend and arrange them on the baking sheet.
  3. 3. Bake for 5 to 7 minutes, flip, then bake 4 to 5 minutes more until crisp and lightly golden.
  4. 4. Warm the black beans in a skillet over medium heat with the remaining 1 tablespoon of Arizona Heat Infused Olive Oil Blend, salt, and black pepper. Mash about half the beans with a spoon so the mixture becomes thick and spreadable.
  5. 5. Stir in the corn and red onion, then cook for 2 to 3 minutes until the vegetables are hot and the flavors come together.
  6. 6. In a bowl, toss the tomatoes, avocado, and cilantro with a small squeeze of lime juice.
  7. 7. Spread the bean mixture over the crisp tortillas, then top with the tomato-avocado mixture, shredded lettuce, queso fresco, and a small drizzle of sour cream.
  8. 8. Finish with extra lime wedges and serve right away while the shells are still crisp.

Notes

For the best texture, assemble just before serving so the tostadas stay crisp. If you want a little more heat, add a pinch of chili powder to the bean mixture or serve with hot salsa on the side.

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