Mexican Black Bean and Corn Tostada Bites
Crispy sheet pan mini tostadas topped with spiced black beans, corn, and fresh toppings. Perfect Mexican appetizer for crowds in 30 minutes.
AI SCORE
88
/100
⏱️
40 min
Time
👥
24 people
Servings
🔥
85 kcal
Calories
📊
easy
Difficulty
Ingredients
- 24 mini corn tortillas
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 1/2 cup queso fresco, crumbled
- 1 avocado, diced
- 1/4 cup red onion, minced
- 2 tbsp cilantro, chopped
- 1 lime, cut into wedges
- Salt to taste
Instructions
1
Preheat oven to 400°F and brush mini tortillas with oil on both sides
2
Arrange tortillas on two sheet pans and bake 8-10 minutes until crispy and golden
3
Meanwhile, heat black beans with corn, cumin, chili powder, paprika, and salt
4
Top each crispy tortilla with warm bean mixture
5
Garnish with queso fresco, diced avocado, red onion, and cilantro
6
Serve immediately with lime wedges on the side
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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