Avocado and Corn Tostaditas

• 1 ripe Hass avocado, peeled, pitted, and halved
• 1/4 cup sour cream
• 2 teaspoons lime juice
• 1 tablespoon finely chopped cilantro leaves, plus leaves for garnish
• Salt and freshly ground black pepper
• 1 cups store-bought fresh salsa
• 1/2 cup canned black beans rinsed and drained
• 1/2 cup frozen corn kernels, defrosted, rinsed and drained
• 2 scallions, white and light green parts only, chopped
• Dash hot sauce, or more to taste
• 20 round tortilla chips

1. Place the avocado in a bowl.
2. Mash with a fork and add the sour cream, lime juice, and chopped cilantro.
3. Season with salt and pepper.
4. Stir well and mix to form a cream.
5. Set aside.
6. In another mixing bowl, combine the salsa, black beans, corn, scallions, and hot sauce; season with salt and pepper.
7. Mix well.
8. Take 1 of the tortilla chips and add a small dollop of the avocado cream.
9. Top with the corn mixture.
10. Garnish with a cilantro leaf.

avocado, sour cream, lime juice, cilantro, salt, storebought, black beans, frozen corn kernels, scallions, hot sauce, tortilla chips

Taken from www.foodnetwork.com/recipes/ingrid-hoffmann/avocado-and-corn-tostaditas-recipe0.html (may not work)