green goddess tostadas

Ingredients

• 4 Corn Tortillas (store‑bought, 6‑inch size)
• 1 cup Black Beans (canned, drained and rinsed)
• 1/2 cup Sweet Corn Kernels (frozen or canned, drained)
• 1 Avocado (ripe, flesh scooped out)
• 1/4 cup Greek Yogurt (plain, full‑fat)
• 1/4 cup Fresh Parsley (packed, leaves only)
• 2 tablespoons Fresh Chives (finely chopped)
• 1 tablespoon Fresh Tarragon (finely chopped (optional))
• 2 tablespoons Lemon Juice (freshly squeezed)
• 2 tablespoons Olive Oil (extra‑virgin)
• 1 Garlic Clove (minced)
• to taste Salt
• to taste Black Pepper
• 1 cup Shredded Lettuce (e.g., romaine or iceberg)
• 1/2 cup Diced Tomato (seeded if desired)
• 2 tablespoons Feta Cheese (crumbled (optional))

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it preheat while you prepare the toppings.

   Time: PT2M

   Temperature: 375°F

2. Bake Tortillas

   Place the corn tortillas on a baking sheet in a single layer. Bake for 5 minutes, flipping halfway, until golden and crisp.

   Time: PT5M

   Temperature: 375°F

3. Make Green Goddess Dressing

   In the blender, combine avocado, Greek yogurt, parsley, chives, tarragon (if using), lemon juice, olive oil, garlic, salt, and pepper. Blend on high until smooth and creamy.

   Time: PT3M

4. Chop Fresh Herbs & Veggies

   Using the slam chopper, pulse the parsley, chives, and tarragon together with the diced tomato until coarsely chopped. Transfer to a mixing bowl.

   Time: PT3M

5. Combine Beans, Corn & Dressing

   Add the drained black beans and corn kernels to the mixing bowl. Pour half of the Green Goddess dressing over the mixture and toss gently to coat.

   Time: PT2M

6. Assemble Tostadas

   Spread a spoonful of the dressed bean‑corn mixture onto each baked tortilla. Top with shredded lettuce, diced tomato, and a sprinkle of crumbled feta. Drizzle the remaining Green Goddess dressing over the top and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

9 g

Carbohydrates

28 g

Fat

13 g

Fiber

7 g

Ingredient Substitutions

• Instead of Corn Tortillas: Flour tortillas (not gluten‑free)
• Instead of Black Beans: Cooked dry black beans, pinto beans
• Instead of Sweet Corn Kernels: Fresh corn kernels
• Instead of Avocado: Greek yogurt (for creaminess)
• Instead of Greek Yogurt: Sour cream, plain yogurt
• Instead of Fresh Parsley: Cilantro
• Instead of Fresh Chives: Green onion tops
• Instead of Fresh Tarragon: Basil
• Instead of Lemon Juice: Lime juice
• Instead of Olive Oil: Avocado oil
• Instead of Garlic Clove: Garlic powder (1/4 tsp)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Shredded Lettuce: Cabbage slaw
• Instead of Diced Tomato: Cherry tomato halves
• Instead of Feta Cheese: Cotija cheese, Queso fresco

Equipment Needed

• Slam Chopper
• Blender
• Baking Sheet
• Spatula
• Chef's Knife
• Cutting Board
• Measuring Cups
• Mixing Bowl

Critical Steps — Do Not Skip

• Baking the tortillas until crisp but not burnt.
• Blending the dressing to a smooth, emulsified consistency.

Chef Tips from the Video

• Use a parchment paper liner on the baking sheet for easy cleanup and even browning.
• For an extra zing, add a pinch of smoked paprika to the bean‑corn mixture.
• If you like heat, drizzle a few drops of hot sauce over the finished tostadas.

Troubleshooting

Storage

Refrigerator: Store leftover dressing in an airtight container for up to 2 days. Tostadas are best eaten fresh; if needed, keep assembled tostadas in the fridge for up to 24 hours (tortillas may soften).

Freezer: Do not freeze tortillas after baking; they lose crispness.

Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the Green Goddess dressing up to 2 days ahead and store in the refrigerator.
• The bean‑corn mixture can be assembled ahead and kept chilled; add dressing just before serving.

Frequently Asked Questions