Mexican Corn Tostadas with Chipotle Black Bean Spread


  • 15oz can whole kernel corn, drained
  • 1/3 cup red onion diced
  • 1/3 cup low-fat mayonnaise
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sea salt 
  • 1 teaspoon freshly cracked pepper
  • 15oz black beans, drained and rinsed
  • 15oz refried black beans (option to use refried beans)
  • 2 whole chipotle chilis in adobo sauce, chopped
  • 2 tablespoons adobo sauce
  • 2 tablespoons fresh lime juice
  • 8 small corn or flour tortillas
  • optional: avocado, Cotija or Feta cheese


  1. In a large bowl stir together corn, red onion, mayonnaise, cilantro, lime juice, salt and pepper.
  2. Place into refrigerator to cool.
  3. In a small sauce pan over medium heat, heat black and refried beans, stirring often to avoid burning (3 minutes). 
  4. Once combined, turn heat to medium-low. Stir in chipotle chilis, adobo sauce, lime juice, plus additional salt and pepper to taste. 
  5. Cook until just heated through.
  6. Warm tostadas in the oven or on a burner, be careful not to burn.
  7. Spread warm bean spread on tostada and a large spoonful of the corn mixture. 
  8. To really ignite your tastebuds, add additional avocado and cheese toppings!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.


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