Avocado and Corn Tostaditas

My latest favorite Chef on the Food Network is Simply Delicioso's Ingrid Hoffmann. This is her recipe and it is delicious! And easy as well! I used the Scoops tortilla chips, pre-packaged guacamole instead of the avocado and added the sour cream, lime juice and cilantro. You can't really make these very far in advance as they do get soggy. For me, the Black Bean and Corn salsa made enough that I could fill 40 chips, but the Avocado Cream only filled 20, so I put a sliced jalapeno from the jar in the bottom of the "Scoop" and then added the salsa. I garnished mine with a piece of Cactus from the jar, but you could also use a small piece of jalapeno. These will go really fast!

• Ready In: 20 mins
• Yields: 20 chips

Ingredients

• Avocado Cream

• 1  Hass avocado, peeled, pitted, and halved
• 1⁄4 cup sour cream
• 2  teaspoons lime juice
• 1  tablespoon  finely chopped cilantro leaf
•  salt and pepper

• Black Bean and Corn Salsa

• 1  cup 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 (I skipped these!)
• 1  dash  hot sauce
•  salt and pepper
• 20  round tortilla chips (I used Scoops)

• Garnish

•  cilantro leaf

Directions

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