Since Taco Tuesday is a thing, why not have Fiesta Friday?!? These Hello Fresh inspired Black Bean and Corn Tostadas are the perfect Friday night dinner or really any night dinner!! They are spicy, crunchy, and delicious!

This recipe makes about 10-12 Tostadas! One of the best things about this meal is that it’s totally customizable to your taste! I prefer mine with no cilantro and my hubby likes his with taco meat and extra cilantro!!

Black Bean and Corn Tostadas

  • Servings: 4-5
  • Difficulty: Easy
  • Print


  • Flour Tortillas (I like the street taco size)
  • 1 Can of Black Beans (any brand)
  • Sweet Corn (canned, fresh, or frozen)
  • Shredded Cheese (I like to use Monterey Jack)
  • Mrs. Dash Southwest Chipotle Seasoning
  • Olive Oil
  • Salt and Pepper
  • Vinegar and sugar (used to pickle the shallots)
  • 1-2 Jalapeños
  • 2 Tomatoes (I like to use Roma)
  • Cilantro
  • 1 Lime
  • 2-3 shallots
  • Sour Cream


Preheat oven to 400 degrees. While oven is preheating, prep all your toppings. Slice lime into wedges, chop cilantro, dice tomatoes, thinly slice jalapeño, and thinly slice shallots.

In a bowl, combine 2 TBSP of vinegar and 1/2 tsp of sugar. Toss shallots in mixture. Gently toss shallots occasionally while prepping other ingredients. The longer the shallots are able to sit in this mixture the better!

Drain black beans, leave about 1/4 cup of liquid. Add a drizzle of olive oil to pan. Cook beans for 3-5 minutes over medium heat seasoning with 1/2 a TBSP of Mrs. Dash Southwest Chipotle seasoning (you can use more or less for desired amount of spice). Once cooked, mash with fork until almost smooth.

Rinse or drain corn and pat dry. Heat a drizzle of olive oil in a pan. Cook corn for 3-5 minutes stirring occasionally, this gives your corn a fire roasted appearance. Remove from heat and set aside.

Line a baking sheet with aluminum foil. Drizzle olive oil and sprinkle salt onto foil. Coat both sides of tortilla with oil/salt mixture. Prick holes in tortillas using a fork to prevent puffing while baking. Bake for 5 minutes then flip and bake for 5 more minutes. Tortillas should be golden brown. Let tortillas cool slightly before topping!

While tortillas are baking, combine corn, a spoonful of sour cream, and 1/2 cup of shredded cheese in a bowl! In another bowl, squeeze 2 lime wedges into 2 TBSP of Sour Cream. Stir until thoroughly mixed, slowly adding water until you get a drizzle like consistency.

Now let’s finish these tostadas! Spread each tortilla with black beans, then top with corn mix, tomatoes, jalapeños, and pickled shallots. Drizzle with sour cream mixture and top with cilantro!

Now it’s time to dig in!

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