Spicy Corn Tostados with Señoras de Salsa

Photo Credit: Mette Nielsen

Tostados are like open faced tacos loaded with a variety of fresh seasonal vegetables, cheeses and sometimes, chicken, beef, or pork. Here we’ve layered on spiced black beans, bell pepper and corn along with the lively heat of chipotle salsa (Señoras de Salsa). This makes great use of any leftover cooked or grilled corn.

Serves 4 to 8



8 corn tortillas

1 cup cooked black beans

1 teaspoon ground cumin

¼ to ½ teaspoon red pepper flakes, to taste

Salt and freshly ground black pepper, to taste

1 small red pepper, seeded, deveined and chopped

1 cup cooked corn kernels

1 small red onion, chopped

¼ cup chipotle salsa, or more to taste

¼ cup chopped fresh cilantro for garnish



Preheat the broiler or light the grill and toast the tortillas until heated through and charred. Set aside and cover with a clean dish towel to keep warm.

In a medium saucepan, stir together the black beans, cumin, red pepper flakes and salt and pepper to taste. Set over medium heat and bring to a simmer.

Put the tortillas on a large serving platter or individual plates. Spoon the black beans over the tortillas, then arrange layers of onion, corn and peppers on the beans. Drizzle with the salsa and garnish with the cilantro.