2 15 oz cans black beans, drained

1/2 tsp ground cumin

1/2 tsp chili powder

1/2 tsp sea salt

1/2 tsp pepper

1/2 tsp garlic powder

2 limes, juiced

2 tbsp fresh cilantro, chopped

1 package of LaTortilla Factory Low Carb Tortillas



3 cups corn kernels

1/4 red onion, chopped

2 tbsp fresh cilantro, chopped

2 limes, juiced

1/4 cup cojita cheese, crumbled

Pinch sea salt and pepper

Pinch of red pepper flakes



Heat oven to 375 degrees. Place tortillas shells on a baking sheet. Rub both sides with olive oil. Bake for 12 minutes. Set aside.

For corn salsa, in a bowl, mix corn, red onions, cojita cheese, cilantro, lime juice, salt, pepper and red pepper flakes.

In a small pan over medium heat, add black beans, lime juice, garlic powder, chili powder, salt, pepper and cilantro. Mash the beans as they begin to cook. Add a splash of water if needed for smoother consistency. Cook until heated through.

Assemble tostadas with a tortilla on the bottom, a layer of black bean mixture spread on the tortilla and top with corn salsa.


Credit: @global.appetite