SRC Post Day
 
Ingredients
  • 2 cups frozen corn kernels
  • 1 bell pepper, sliced into rings
  • 1 onion, sliced into rings
  • 2-3 medium tomatoes, diced
  • 2 limes, juiced
  • 1 tsp salt
  • 8 tostada shells
  • 1 cup refined black beans
  • ½ tsp red pepper flakes
  • 1 tsp of adobe sauce
  • 1 tsp liquid smoke
  • ½ tsp salt and pepper each for the corn
  • 1 tsp cumin
  • ½ tsp chili powder
  • shredded lettuce and cheese for topping
  • 1 avocado peeled for topping
Instructions
  1. Spray a large nonstick skilled with oil and heat over medium-high head. Add onions and bell peppers and sauté 3 minutes until tender. Set aside. Add corn to a small saucepan and season with liquid smoke, salt and pepper. Cook until heated through and remove from heat.
  2. In a small saucepan add in the beans and heat for 5 minutes. With a potato masher mash the beans until only bite-size pieces remain and it is spreadable. Add in the red pepper flakes, adobe sauce, cumin, chili powder and lime juice. Stir to combine and set aside.
  3. Spread each tostada shell with 2 tablespoons of heated beans and top corn, bell pepper and onion rings, then the tomatoes and lastly the freshly diced tomatoes.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2011/11/21/src-spicy-black-bean-smoked-corn-and-avocado-tostadas-beyora-giveaway/