Mexican Black Bean & Charred Corn Tostada Bowl with Avocado & Lime
Bowl of warmed black beans and charred corn over tortilla chips, topped with avocado, lime, onion, tomatoes, and coriander.
- 400 g tinned black beans
- 200 g sweetcorn
- 1 whole avocado
- 1 whole lime
- ¼ whole red onion
- 20 g fresh coriander
- 150 g cherry tomatoes
- 100 g tortilla chips
- 2 tbsp olive oil
- ½ tsp cumin
- ½ tsp sea salt
- ¼ tsp chilli powder
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Drain and rinse black beans. Pat dry with kitchen paper.
- Step 2
Step 2: Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add sweetcorn and cook for 4-5 minutes, stirring occasionally, until charred and blistered. Season with salt and chilli powder. Transfer to a bowl.
- Step 3
Step 3: In the same pan, add remaining 1 tbsp oil and black beans. Stir in cumin and salt. Cook for 3-4 minutes until warmed through and slightly caramelised at edges.
- Step 4
Step 4: Finely dice red onion. Halve cherry tomatoes. Chop fresh coriander.
- Step 5
Step 5: Halve avocado, remove stone and scoop flesh into a bowl. Mash lightly with juice of 0.5 lime and a pinch of salt.
- Step 6
Step 6: Layer tortilla chips on serving plates. Top with warmed black beans, charred corn, diced red onion and halved tomatoes.
- Step 7
Step 7: Add a dollop of mashed avocado to each bowl. Squeeze remaining lime juice over top and garnish with fresh coriander. Serve immediately.
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