Avocado and Corn Tostaditas

Name: Avocado and Corn Tostaditas
Prep time: 20 min
Total time: 20 min
Yield: 20 chips
Ingredients: 1 Hass avocado, peeled, pitted, and halved; 1/4 cup sour cream; 2 teaspoons lime juice; 1 tablespoon finely chopped cilantro leaf; salt and pepper; 1 cup salsa; 1/2 cup canned black beans, rinsed and drained; 1/2 cup frozen corn kernels, defrosted, rinsed and drained; 2 scallions, white and light green parts only, chopped (I skipped these!); 1 dash hot sauce; salt and pepper; 20 round tortilla chips (I used Scoops); cilantro leaf

Submitted by Sooz Cooks

"My latest favorite Chef on the Food Network is Simply Delicioso's Ingrid Hoffmann. This is her recipe and it is delicious! And easy as well! I used the Scoops tortilla chips, pre-packaged guacamole instead of the avocado and added the sour cream, lime juice and cilantro. You can't really make these very far in advance as they do get soggy. For me, the Black Bean and Corn salsa made enough that I could fill 40 chips, but the Avocado Cream only filled 20, so I put a sliced jalapeno from the jar in the bottom of the "Scoop" and then added the salsa. I garnished mine with a piece of Cactus from the jar, but you could also use a small piece of jalapeno. These will go really fast!"

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Ready In:: 20mins
Ingredients:: 13
Yields:: 20 chips

ingredients

Avocado Cream
1 Hass avocado, peeled, pitted, and halved
¹⁄₄ cup sour cream
2 teaspoons lime juice
1 tablespoon finely chopped cilantro leaf
salt and pepper
Black Bean and Corn Salsa
1 cup salsa
¹⁄₂ cup canned black beans, rinsed and drained
¹⁄₂ cup frozen corn kernels, defrosted, rinsed and drained
2 scallions, white and light green parts only, chopped (I skipped these!)
1 dash hot sauce
salt and pepper
20 round tortilla chips (I used Scoops)
Garnish
cilantro leaf

directions

Place the avocado in a bowl. Mash with a fork and add the sour cream, lime juice, and chopped cilantro. Season with salt and pepper. Stir well and mix to form a cream. Set aside.
In another mixing bowl, combine the salsa, black beans, corn, scallions, and hot sauce; season with salt and pepper. Mix well.
Take 1 of the tortilla chips and add a small dollop of the avocado cream. Top with the corn mixture. Garnish with a cilantro leaf.

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RECIPE SUBMITTED BY

Sooz Cooks

I grew up in Tucson but moved to Colorado in 1989 and live in a household with my husband, Dad, daughter and 3-year old twin granddaughters. Our 8-year old grandson spends 2 nights a week with us. All of that adds up to often difficult menu ideas to met everyone's tastes. Zaar is very addicting and I love trying the recipes I find here. I like to find recipes of people that I see are still active on Zaar and love it when I hear back from the Chef after I review the recipe. Everytime someone reviews one of my recipes, I like to find one of theirs to make and review as quickly as possible. It's a way for me to find great chefs I don't know yet too! My husband has high blood sugar so we try to watch our carbs, but it is not easy because we love them so much! I was diagnosed with brain tumors in 2005 and so far have had 5 surgeries that have left my eyelid droopy. I hope to have a surgery that will correct that soon!! There is still one tumor they have not removed but my wonderful doctor James Garrity at the Mayo Clinic in Rochester MN says they will leave it alone until or if it ever causes problems!

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