Corn and Black Bean Tostadas

Black beans, corn kernels and cilantro
Prep Time: 
15 minutes
Number of Servings: 


  • 6 tostada shells
  • 1 (15 12-oz) can black beans, rinsed, drained, and warmed
  • 1 12 cups cooked corn
  • 12 head of iceberg lettuce, finely chopped
  • 12 cup low-fat sour cream
  • 1 tomato, diced
  • 6 sprigs of parsley or cilantro


  1. Warm tostada shells as directed on package.
  2. Divide beans and corn evenly on top of each tostada.
  3. Top each tostada with shredded lettuce and a drizzle of sour cream.
  4. Garnish with diced tomato a sprig of parsley or cilantro. Serve immediately.


The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.