Avocado and Corn Tostaditas

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.