Cilantro Corn & Black Bean Tostadas with Guacamole & Cotija Cheese
New & Notable

Cilantro Corn & Black Bean Tostadas

with Guacamole & Cotija Cheese

30 MIN
2 Servings
Wellness at Blue Apron
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  • Keep it Vegetarian
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    From the Test Kitchen

    This summertime spin on the beloved Latin American dish (whose name is a reference to the toasted tortillas at its base) features fresh corn and poblano pepper sautéed in our herbaceous cilantro sauce. It's all piled high on top of chipotle refried black beans, whose smoky heat is balanced by a dollop of guacamole.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    • Nutrition
    • Calories
      700 Cals (est.)
    Cilantro Corn & Black Bean Tostadas with Guacamole & Cotija Cheese
    • 1 15.5-Oz Can Black Beans
    • 4 Flour Tortillas
    • 2 ears Of Corn
    • 1 Poblano Pepper
    • 2 cloves Garlic
    • 2 tsps Chipotle Chile Paste
    • 2 Tbsps Grated Cotija Cheese
    • ¼ cup Sour Cream
    • ¼ cup Cilantro Sauce
    • ¼ cup Guacamole

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Drain and rinse the beans. Peel and roughly chop 2 cloves of garlic. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the guacamole and half the sour cream; season with salt and pepper.

    2 Toast the tortillas

    Place the tortillas on a sheet pan. Using a fork, prick the tortillas all over to prevent air bubbles from forming. Drizzle with olive oil and season with salt and pepper; turn to coat. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven.

    Toast the tortillas
    Cook & mash the beans
    3 Cook & mash the beans

    Meanwhile, in a small pot, heat a drizzle of olive oil on medium-high until hot. Add the drained beans, chopped garlic, 1/4 cup of water (carefully, as the liquid may splatter), and as much of the chipotle paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring frequently and mashing the beans with a potato masher (or the back of a spoon), 4 to 5 minutes, or until slightly thickened. Turn off the heat; stir in the remaining sour cream. Taste, then season with salt and pepper if desired. Cover to keep warm.

    4 Cook the vegetables & serve your dish

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and diced pepper in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Carefully add the cilantro sauce. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Turn off the heat. Serve the toasted tortillas topped with the mashed beans, cooked vegetables, and creamy guacamole. Garnish with the cotija. Enjoy!

    Cook the vegetables & serve your dish
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