These Black Bean Mini Tostadas are great as an appetizer and very easy to make. Mix up a pitcher of sangria and invite a few friends over. Relax and enjoy!
I’ve been making an effort to add a little more spontaneity into my life. It’s been challenging since I’m a planner at heart. It all started last year when a friend and I decided we were going to say yes to more things in life. Notice I didn’t proclaim “I’m saying yes to everything!” I’m too much of a control freak to do that. Sorry, Shonda Rhimes. I loved your book, but I’m not there yet. Saying yes to most things has been energizing and rewarding. It’s brought about unexpected travel, new opportunities and inspired me to write and produce and perform a one woman show about my life (more about that in another post.)
So what does saying yes to most things have to do with making Black Bean Mini Tostadas? A lot. This new effort in spontaneity motivated me to entertain in a more relaxed, unplanned way. The result? I’m seeing my friends more and having more impromptu gatherings and meals. It’s also inspired me to create flavorful, small bite dishes that can be prepared quickly. I have to be mindful of what I keep in my pantry and freezer. Having ingredients readily available is key to entertaining spontaneously. These Black Bean Mini Tostadas are perfect for saying yes to impromptu entertaining.
What you’ll need:
1 1/2 cups fresh tomatoes, seeded and diced
1 cup white kernel corn, drained well
1 can black beans, drained well
2 tablespoons red onions, finely diced
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon fresh cilantro
1/4 teaspoon salt
1/4 teaspoon chipotle pepper flakes
1 package of small corn tostada shells
You can find small tostada shells at most grocery stores. This recipe is quick and easy to put together at the last minute. I'll still have my well planned out dinner gatherings; I loved putting those together. But now I don’t hesitate to say yes to having guests over for an impromptu meal.
Black Bean Mini Tostadas
These Black Bean Mini Tostadas are great as an appetizer and very easy to make.
- 1 cup white kernel corn drained well
- 1 can black beans drained well
- 2 tablespoons Red onions finely diced
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon fresh cilantro
- 1/4 teaspoon Salt
- 1/4 teaspoon chipotle pepper flakes
- 1 package of small corn tostada shells
In a medium bowl, combine tomatoes, corn, black beans, onion, vinegar, olive oil, cilantro, salt, and chipotle pepper flakes. Mix well.
Spoon mixture on each tostada shell. Serve immediately.