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Black Bean and Corn Tostadas (vegan, gluten free*)

Author - Gena Hamshaw


  • 1/2 cup onion chopped
  • 2 teaspoons olive oil
  • 1 cup black beans cooked
  • 1 cup raw or frozen and steamed corn
  • 1/4 teaspoon cumin powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 tablespoon lime juice
  • 1/2 cup jicama diced (optional--jicama can be hard to find)
  • 1 Haas avocado sliced
  • 4 corn tortillas I like the sprouted corn tortillas from Food for Life


  • 1. Heat the olive oil in a medium frying pan. Add the onion and cook for five minutes, or until soft. Add the black beans and corn, cumin, paprika, chili powder, and lime juice. Remove from heat. Stir in the jicama, if using.
  • 2. Divide the corn and bean mixture among the four tortillas. Top with avocado slices and a sprinkle of greens, if you like (I went with arugula, my summertime favorite). Makes 4 servings.
  • *If you're extremely sensitive to gluten, corn tortillas may not be appropriate for you. Use a brand that you know and trust.