Avocado and Corn Tostaditas (Ingrid Hoffmann) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
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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 |
Directions:
1. 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.
2. In another mixing bowl, combine the salsa, black beans, corn, scallions, and hot sauce; season with salt and pepper. Mix well.
3. 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.
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