Sunday, June 29, 2008

Avocado and Corn Tostaditas

The avocado sour cream works as a dip, and so does the black bean and corn salsa. I uesd them as dips for a party that I had recently, but this is the actual recipe, where you put both the dips on a tortilla chip and this tastes heavenly! Excellent appetizer for parties ! :)


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


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.

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