Charred Corn and Black Bean Tostadas

Crispy tostada shells topped with smoky charred corn, seasoned black beans, and a bright lime crema. This is the kind of lunch that makes meal prep exciting — colorful, flavorful, and ready in under 20 minutes.

Ingredients

• 4 tostada shells
• 1 can (15 oz) black beans, drained and rinsed
• 2 ears fresh corn (or 1.5 cups frozen kernels)
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 cup sour cream
• Juice of 1 lime
• 1 avocado, sliced
• Fresh cilantro, pickled red onion, hot sauce for topping
• Salt and pepper to taste

Instructions

1. Heat olive oil in a cast iron skillet over high heat. Add corn kernels and cook without stirring for 3-4 minutes until charred on one side. Toss and repeat.
2. In a small pot, warm the black beans with cumin, smoked paprika, salt, and pepper. Mash slightly with a fork for a rustic texture.
3. Mix sour cream with lime juice and a pinch of salt to make the lime crema.
4. Spread mashed black beans onto each tostada shell. Top with charred corn, avocado slices, and a drizzle of lime crema.
5. Finish with pickled red onion, fresh cilantro, and your favorite hot sauce.

Tips

For a vegan version, use cashew crema instead of sour cream. You can also add crumbled cotija cheese for an extra savory kick.