| Total: | 28 min |
| Prep: | 20 min |
| Inactive: | 8 min |
| Yield: | approximately 20 chips |
Ingredients
- 1 ripe Hass avocado, peeled, pitted, and halved
- 1/4 cup sour cream
- 2 teaspoons lime juice
- 1 tablespoon finely chopped cilantro leaves, plus leaves for garnish
- Salt and freshly ground black pepper
- 1 cups 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
- Dash hot sauce, or more to taste
- 20 round tortilla chips
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 49 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 1 mg |
| Sodium | 111 mg |
Reviews
These were a hit with everyone in my family. My granddaughter helped to prepare them and I had to stop her from eating them as she made them!! My son-in-law who doesn’t like avocados raved about them. They were easy to prepare and assemble…even had a little left over to munch on the next day. Way to go Ingrid!!!!
This recipe is super simple to make and VERY delicious. In fact, I ate them for lunch the very next day. The tostaditos are colorful and bursting with flavor.
They compliment Ingrid’s Fastest Ever Enchiladas, Beautiful Betty Martinis and Double Feature Cupcakes quite well. We had a wonderful evening and a fun time making this meal.
They compliment Ingrid’s Fastest Ever Enchiladas, Beautiful Betty Martinis and Double Feature Cupcakes quite well. We had a wonderful evening and a fun time making this meal.
Thank you Ingrid!
I made these without the sour cream (due to a diet restriction) and they were wonderful! I also used frozen sweet corn and thought it gave a nice touch of flavor. These are super easy and make an awesome appetizer. You might need to double the recipe as they will probably go quickly!