This delicious recipe takes classic tostadas up a notch by adding a fiesta of flavors. Creamy avocado, hearty beans, and a corn topping bursting with flavor make this a fantastic midweek meal or a crowd-pleasing appetizer.
In a bowl, combine the drained corn kernels, finely chopped cilantro, finely chopped red onion, minced garlic, mayo, chili powder, lime juice, and crumbled cotija cheese, then set aside for the flavors to meld.
2
Preheat your oven to 400 degrees Fahrenheit. While it heats, spray each yellow corn tortilla on both sides with non-stick spray.
3
Bake tortillas for 10 minutes or until crisp and golden brown.
4
Warm the can of refried beans over medium heat in a small pot until heated through, stirring occasionally.
5
While the beans heat, halve the ripe avocados, remove the pits and scoop out the flesh. Mash with a fork until spreadable.
6
To assemble the tostadas, first spread a generous tablespoon of warm refried beans onto each baked corn tortilla. Then add a tablespoon of mashed avocado. Top each tostada with the flavorful corn mixture. Sprinkle with extra chopped cilantro before serving, if desired.