Avocado and Corn Tostaditas

Lara Shriftman
Celebrations Expert

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Recipe and photo courtesy of Ingrid Hoffmann

Ingredients

  • 1 ripe Hass avocado, peeled, pitted and halved
  • 1/4 Cup sour cream
  • 2 Tsp lime juice
  • 1 Tbsp finely chopped cilantro leaves, plus leaves for garnish
  • salt and freshly ground black pepper
  • 1 Cup store-bought fresh 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
  • A dash of hot sauce, or more to taste
  • 20 round tortilla chips

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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