Black Bean Toasts with Avocado and Corn Salsa
These toasts are my go-to dinner when I want something colorful without complicating things: creamy black beans, a fresh avocado salsa with corn, and the crunch of the tortilla. If there are kids at home or someone doesn't eat much chili, set aside the jalapeño and let everyone add to their liking.
Author
mexico_ana
Instructions
Prepare everything before turning on the stove: chop the onion, garlic, tomato, jalapeño, and cilantro; slice the lettuce and have the toasts, cheese, cream, and lime ready.
💡 Tip: If the jalapeño is spicy, set half aside and place it on the table so everyone can adjust the heat.
About 7 min
Heat the oil in a skillet and sauté the onion with garlic for 2 minutes. Add the beans with a splash of broth, cumin, and salt; mash until creamy but still with some texture.
💡 Tip: If using canned beans, rinse them lightly and add water or broth gradually so they don't end up dry.
About 8 min
Mix avocado, corn, tomato, jalapeño, cilantro, lime juice, and salt. Do this carefully so the avocado doesn't turn into puree.
💡 Tip: It also tastes great with red onion. If you don't have corn, use chopped cucumber for freshness.
About 5 min
Toast the toasts on a dry griddle or skillet for 30 to 45 seconds on each side, just to regain their crunch and taste like toasted corn.
💡 Tip: Don't leave them unattended: they brown quickly. If using tortillas, brush them with a little oil and toast until firm.
About 4 min
Spread each toast with hot beans, add lettuce, avocado and corn salsa, fresh cheese, cream, and red salsa. Serve immediately with extra lime.
💡 Tip: Assemble only the ones that will be eaten right away so they don't get soggy. The beans and salsa can be stored separately.
About 4 min
