For many years I used to make a dip that would always seem to disappear at any gathering. It was fresh and tasty with just a tiny hint of spice and plenty of flavor. I actually can’t believe it’s been so long since I’ve made it but for some reason it popped into my mind the other day. Except then I got to wondering how it would taste as a warm dip. Which naturally lead to eating it in a taco or a burrito. Wait!! A tostada! Yes, that was just exactly what I wanted to try.
There is a pretty good possibility I like this version even more. Maybe because what used to be a snack food just became a legitimate dinner. Can’t see anyone complaining about that any too much! And since this is dinner it’s a good time to slather it all in creamy, tangy cilantro lime sour cream. Can’t go wrong.
Let’s talk for a minute about the vehicle you need to serve up all this delicious dip turned dinner goodness. Yes, I do believe tostada shells are the answer. They hold up well to the weight of the beans and corn and the big crispy bite you take along with the creamy goodness and the crispy corn makes for all kinds of textures dancing around in your mouth. (is that really weird?)
So I gave the whole make your own tostada shells a try since I already had a big package of corn tortillas on hand (why do they come in such gigantic packages by the way?). I wouldn’t say it if it wasn’t true. WORTH IT! But I totally understand if you are super pressed for time. Buy the pre-made ones but make a promise you will try this when you have a few more minutes.
A quick tutorial: Use corn tortillas that are a day or two old. If you can’t find them then place your tortillas in the oven (right on the rack) for about 10 minutes on 250 degrees. Pour canola oil in your skillet about 1/4 inch deep and heat over medium high heat. Once it’s hot enough for the tortilla to sizzle then place your tortilla in with metal tongs. Push it down into the oil and let it cook for about 20-30 seconds until the edges start to turn light brown. Flip it and cook another 20-30 seconds on the next side. If they burn, turn down the heat. If they are not crisp, turn up the heat. Repeat for each remaining tortilla, placing them on paper towels to drain and cool. Sprinkle with a little salt.
Slow Cooker Black Bean Corn and Basil Tostadas
- 8-10 tostada shells (see above for instructions to make your own)
- 15 oz can refried black beans
- 2 cups frozen corn (roasted corn is great if you can find it)
- 1/4 cup salsa (as mild or spicy as you prefer)
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (more or less depending how your spice level love)
- 1 teaspoon dried basil
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- For the sour cream (later:)
- 1/2 cup sour cream
- 1 teaspoon cilantro
- 1 tablespoon lime juice
- Place all taco filling ingredients in small crock
- Heat on low for up to 4 hours
- Whisk together sour cream ingredients and store in air-tight container in fridge until ready to serve
- Serve by placing a couple of spoonfuls of the bean mixture onto the shell
- Drizzle with sour cream as desired
Recipe adapted from Whole Foods
Other Mexican inspired dishes:
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