Kitchen Tools

  • Large pan
  • Colander

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy


1 limes

1/4 mild chunky guacamole

2 ears corn

1/4 cup grape tomatoes

2 tbsp. organic salted butter, 1lb

2 tsp. chili spice mix (cumin, chili powder, garlic powder)

10 yellow corn tortillas

1 cup canned black beans

2 tbsp. biodynamic extra virgin olive oil

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Prepare the Veggies
• Shuck the corn. Cut the lime in half.
• Rinse and halve the grape tomatoes.
• Rinse and finely chop the cilantro.
• Rinse and drain the beans in a colander in the sink.

Pan-Roast the Corn
• Heat 1 tbsp. olive oil in a large pan over medium heat. Add the corn to the pan.
• Pan-roast the corn, flipping occasionally, until starting to brown, about 8 minutes.
• Remove from heat and divide the corn between two plates. Rub each ear with 1 tbsp. butter and season with salt and pepper to taste.
• Sprinkle each with some of the chili spice mix and cilantro, reserving about half of each for the tostadas.

Make the Tostadas
• In the same pan used for the corn, heat 1 tbsp. olive oil over medium heat. Add the black beans and cook until tender, about 5 minutes.
• Remove from heat and roughly mash the beans with a fork. Squeeze in half of the lime juice and stir in the remaining chili spice mix and cilantro. Season with salt and pepper to taste.
• Give the pan a rinse and return it to the element over medium heat.
• Add the corn tortillas to the pan (one at a time if necessary) for 1-2 minutes per side until warm and slightly crispy. Top each with some of the black bean
mixture and guacamole.

Bring It All Together
• Evenly divide the tostadas and grape tomatoes between the two plates with corn.
• Squeeze the remaining lime juice on top to serve!