Spicy Chipotle Black Bean and Sweet Corn Tostadas

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8 tostadas)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 8 crispy corn tostada shells
• 2 tbsp olive oil, plus 1 tbsp neutral oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1–2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce
• 1/2 cup vegetable broth or water
• 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano
• 2 cups sweet corn kernels (fresh or frozen and thawed)
• 1/2 cup sour cream, 2 tbsp mayonnaise
• 2 tbsp fresh lime juice (divided), chili powder, chipotle powder or hot sauce
• 2 cups shredded crisp lettuce
• 1 large avocado, sliced or diced
• 1/2 cup crumbled queso fresco or cotija
• 4 radishes, thinly sliced; 1/4 cup chopped cilantro; lime wedges
• Kosher salt and black pepper

Do This

• 1. Prep: Chop onion, garlic, chipotle, lettuce, radishes, cilantro, and avocado. Drain and rinse beans.
• 2. Make chili crema: Whisk sour cream, mayonnaise, 2 tsp lime juice, chili powder, chipotle powder or hot sauce, and a pinch of salt until smooth. Chill.
• 3. Cook beans: Sauté onion and garlic in 2 tbsp olive oil. Add spices, beans, chipotle, adobo, broth, salt, and pepper. Simmer 8–10 minutes; lightly mash and finish with 1 tbsp lime juice.
• 4. Char corn: In a hot skillet with 1 tbsp oil, cook corn with a pinch of salt (and chili powder if desired) until lightly browned, 4–6 minutes.
• 5. Warm tostadas: Heat tostada shells on a baking sheet in a 350°F oven for 3–5 minutes until fragrant and crisp.
• 6. Assemble: Spread warm chipotle beans on each tostada. Top with corn, lettuce, avocado, radishes, cheese, and cilantro.
• 7. Finish: Drizzle generously with chili crema, squeeze lime over the top, and serve immediately.

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Why You’ll Love This Recipe

• Big, bold flavor from smoky chipotle black beans and skillet-charred sweet corn.
• Fast but impressive: ready in under 45 minutes with mostly pantry ingredients.
• Flexible and forgiving: easy to make spicier, milder, vegetarian, or fully vegan.
• Fun to eat and perfect for casual dinners, game night, or a build-your-own tostada bar.

Grocery List

• Produce: 1 small yellow onion, 3 cloves garlic, 2 cups corn kernels (or 3 ears corn), 1 large avocado, 2 cups lettuce (romaine or iceberg), 4 small radishes, 1–2 limes, small bunch fresh cilantro
• Dairy: Sour cream, queso fresco or cotija cheese, mayonnaise (or use plant-based for dairy-free)
• Pantry: 2 cans black beans, chipotle peppers in adobo, chili powder, chipotle chili powder or chipotle hot sauce, smoked paprika, ground cumin, dried oregano, vegetable broth or water, olive oil, neutral oil, kosher salt, black pepper, corn tostada shells (or corn tortillas)

Full Ingredients

Smoky Chipotle Black Beans

• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1–2 chipotle peppers in adobo, finely minced (start with 1 for milder, 2 for spicier)
• 1 tablespoon adobo sauce (from the chipotle can)
• 1/2 cup vegetable broth or water
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh lime juice

Chili Crema

• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 2 teaspoons fresh lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon chipotle chili powder or 1 teaspoon chipotle hot sauce
• Pinch of kosher salt

Charred Sweet Corn

• 1 tablespoon neutral oil (such as canola or vegetable oil)
• 2 cups sweet corn kernels (from about 3 ears fresh corn, or frozen and thawed)
• 1/4 teaspoon kosher salt
• Optional: 1/4 teaspoon chili powder or smoked paprika for extra flavor

Tostadas and Toppings

• 8 crispy corn tostada shells (5 to 6 inches wide)
• 2 cups shredded crisp lettuce (romaine or iceberg)
• 1 large ripe avocado, sliced or diced
• 1/2 cup crumbled queso fresco or cotija cheese
• 4 small radishes, very thinly sliced
• 1/4 cup chopped fresh cilantro leaves
• Lime wedges, for serving

Step-by-Step Instructions

Step 1: Prep All Your Ingredients

Set yourself up for easy assembly by prepping everything first. Finely chop the onion and mince the garlic. Mince 1–2 chipotle peppers from the can and measure out 1 tablespoon of the adobo sauce. Shred the lettuce, thinly slice the radishes, chop the cilantro, and slice or dice the avocado. Drain and rinse the black beans in a colander and let them drip dry.

If you plan to warm the tostada shells in the oven, preheat your oven to 350°F now and line a baking sheet with parchment paper or foil for easy cleanup.

Step 2: Make the Chili Crema

In a small bowl, whisk together the sour cream, mayonnaise, 2 teaspoons lime juice, chili powder, and chipotle chili powder or chipotle hot sauce. Add a small pinch of salt and whisk until smooth and pourable. If it feels too thick to drizzle, whisk in 1–2 teaspoons of water or lime juice until it reaches a thick-drizzle consistency.

Taste and adjust the seasoning. Add more chipotle for heat, more lime for brightness, or a pinch more salt if it tastes flat. Cover and refrigerate while you cook the beans and corn; it will thicken slightly as it chills.

Step 3: Cook the Smoky Chipotle Black Beans

Heat a large skillet over medium heat. Add the 2 tablespoons olive oil. Once the oil is shimmering, add the chopped onion and cook, stirring often, until softened and lightly golden, about 5–7 minutes. Stir in the minced garlic and cook for 30 seconds, just until fragrant.

Add the ground cumin, smoked paprika, and dried oregano. Stir for 30 seconds to toast the spices. Add the drained black beans, minced chipotle peppers, adobo sauce, vegetable broth or water, salt, and black pepper. Stir well, bring to a gentle simmer, then reduce the heat to medium-low and cook for 8–10 minutes, stirring occasionally.

Use the back of a spoon or a potato masher to lightly mash some of the beans in the pan. You are aiming for a thick, spoonable mixture with some whole beans for texture. If it looks too dry, splash in another 1–2 tablespoons of broth or water. Turn off the heat and stir in 1 tablespoon lime juice. Taste and adjust salt, pepper, and chipotle as needed. Keep warm over very low heat while you prepare the corn, or cover the pan.

Step 4: Char the Sweet Corn

In a separate skillet (cast iron works especially well for good char), heat 1 tablespoon neutral oil over medium-high heat. When the oil is hot and shimmering, add the corn kernels in an even layer and sprinkle with 1/4 teaspoon salt. Let the corn cook undisturbed for 2–3 minutes so it can develop some brown spots.

Stir and continue cooking for another 2–3 minutes, until the kernels are warmed through and lightly blistered or charred in spots. If you like, sprinkle in 1/4 teaspoon chili powder or smoked paprika during the last minute of cooking for extra smoky flavor. Remove from heat and set aside.

Step 5: Warm or Crisp the Tostada Shells

Place the tostada shells in a single layer on the prepared baking sheet. Warm them in the preheated 350°F oven for 3–5 minutes, just until fragrant and extra crisp. This step refreshes store-bought shells and helps them stand up to the toppings without going soggy too quickly.

If you are using plain corn tortillas instead of ready-made tostada shells, lightly brush both sides with oil, place them in a single layer on a baking sheet, and bake at 400°F for 8–10 minutes, flipping halfway through, until golden and crisp.

Step 6: Assemble the Tostadas

Have all the components ready: warm chipotle beans, warm corn, tostada shells, chili crema, shredded lettuce, avocado, radishes, cheese, cilantro, and lime wedges. It is easiest to assemble right before serving so the shells stay crisp.

Working with one tostada at a time, spread a generous layer of the warm smoky chipotle black beans over the surface (about 1/4 cup per tostada). Top with a spoonful or two of charred corn. Add a loose handful of shredded lettuce on top for crunch.

Add a few slices or cubes of avocado and arrange radish slices over the top. Sprinkle with crumbled queso fresco or cotija and chopped cilantro.

Step 7: Finish with Chili Crema and Serve

Drizzle the chili crema generously over each tostada in thin ribbons or a zigzag pattern. The crema should lightly coat the lettuce and beans without completely covering them. If you like extra heat, you can add a few drops of chipotle hot sauce on top as well.

Serve immediately with lime wedges on the side for squeezing over each tostada. These are best eaten right away while the shells are still crisp, the beans are warm, and the toppings are cool and fresh.

Pro Tips

• Control the heat: Start with 1 chipotle pepper and taste the beans before adding more. Chipotles vary in heat and can become spicy quickly.
• Keep tostadas crisp: Do not overload with wet ingredients and assemble only when you are ready to eat. If serving a crowd, set up a topping bar and let people build their tostadas to order.
• Dry your lettuce: Rinse and spin the lettuce very dry. Excess moisture is the enemy of crisp tostada shells.
• Texture in the beans: Lightly mash only some of the beans so you get a creamy base with plenty of whole beans for a rustic feel.
• Use cast iron for the corn: A heavy skillet, especially cast iron, gives better char and a deeper, smokier flavor to the corn.

Variations

• Vegan version: Use plant-based sour cream and mayonnaise (or unsweetened thick yogurt alternative) and skip the queso fresco or use a dairy-free cheese crumble. Everything else in the recipe is naturally vegan.
• Loaded protein tostadas: Add shredded rotisserie chicken, grilled steak strips, or sautéed mushrooms on top of the beans before the corn for an even heartier meal.
• Breakfast tostadas: Top each tostada with a fried or scrambled egg along with the beans, corn, and chili crema for a smoky, satisfying brunch.

Storage & Make-Ahead

Store each component separately for the best texture. The smoky chipotle black beans will keep in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 2 months. Reheat gently in a saucepan over low heat with a splash of water until hot. The chili crema can be made 2–3 days ahead and stored covered in the refrigerator; stir before using. The charred corn keeps well for 3 days refrigerated and can be served cold or quickly rewarmed in a skillet.

Shred the lettuce and slice the radishes up to 1 day ahead, but store them very dry and tightly covered. Slice the avocado just before serving to avoid browning. Keep tostada shells in a sealed bag or container at room temperature and re-crisp them in a 350°F oven for a few minutes if needed. Assemble tostadas only when ready to serve, as they will soften if they sit too long with toppings.

Nutrition (per serving)

Approximate values per serving (2 tostadas), including beans, corn, toppings, and crema: about 520 calories; 22 g fat; 68 g carbohydrates; 17 g protein; 11 g fiber; 1,050 mg sodium. Actual nutrition will vary based on brands used, exact amounts of toppings, and any substitutions.