This is one of my favorite summer dinners.  I love mexican food but when you order out it can be laden with excess grease, dairy products and assorted mystery ingredients!

This vegan tostada features one of my favorite foods, the illustrious avocado.  The black bean salad is loaded with flavor and packed with protein.  It's wonderful on it's own too, served as a side dish.  ;)

Avostada with Sweet Corn and Black Bean Salad

• 1 package Yellow Corn Tortillas
• 1 can organic Black Beans (rinsed and drained)
• 1 ear organic Sweet Corn, cut off cob (roasted, optional)
• 3 stalks Green Onions, sliced on the diagonal
• 1/4 cup cooked Edamame, removed from pod
• 1/2 cup Grape Tomatoes, cut in half
• 3 tbsp Fresh Cilantro, chopped
• 3 tbsp Olive or Sunflower Oil
• Squeeze of Lime
• Salt & Pepper, to taste
• 1 can corn (optional)

Avo Smash:

• 2 Ripe Avocadoes
• Squeeze of Lemon
• Sprinkle of Garlic Powder
• Sprinkle of Cumin Powder
• 1/4 tsp Sriracha or other hot sauce (optional)
• Salt & Pepper, to taste
• Fry a few tortillas in oil on med-high heat, until crisp but not brown.  Set aside on towel to drain. 

In a small bowl, add all ingredients for Avo Smash.  Literally, just combine and barely smash the avocado so it's still nice and chunky.  Chill in fridge while you finish recipe

In a large skillet, heat black beans through.  Add all other ingredients except cilantro and lime juice.  Toss ingredients together until just warmed through. 

Spread Avo Smash on tostadas.  Top with black bean salad, press down slightly and the avocado will make your salad stick!  Garnish with fresh cilantro and a squeeze of lime juice.  Enjoy!

*Image courtesy Flickr creative commons.