AVOCADO AND CORN TOSTADITAS
Description
For an easy appetizer, try this no-cook Avocado and Corn Tostaditas recipe from celebrity chef and author, Ingrid Hoffmann. Flavorful and readily available ingredients like fresh cilantro, lime juice and of course Chilean Hass Avocados make this quick dish sophisticated enough to serve to friends and convenient enough to prepare for yourself on a hectic weeknight.
Ingredients
• 1 ripe Chilean 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
• 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
• 1 cup store-bought fresh salsa
• Salt and freshly ground black pepper
• Dash of hot sauce
• 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.