Recipe courtesy of Ingrid Hoffmann
Episode: TV Dinner
Avocado and Corn Tostaditas
Total:
8 hr 20 min
Prep:
20 min
Inactive:
8 hr
Yield:
approximately 20 chips
Level:
Easy
Total:
8 hr 20 min
Prep:
20 min
Inactive:
8 hr
Yield:
approximately 20 chips
Level:
Easy
Total:
8 hr 20 min
Prep:
20 min
Inactive:
8 hr
Yield:
approximately 20 chips
Level:
Easy

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

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.

In another mixing bowl, combine the salsa, black beans, corn, scallions, and hot sauce; season with salt and pepper. Mix well.

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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