Avocado and Corn Tostaditas

Ingredients:

•                       1/4 cup sour cream

•                       2 teaspoons lime juice

•                       1 tablespoon finely chopped cilantro leaves, plus leaves for garnish

•                       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

•                       1 cup store-bought fresh salsa

•                       Salt and freshly ground black pepper

•                       Dash of hot sauce

•                       20 round tortilla chips

•                       1 ripe Chilean Hass Avocado, peeled, pitted, and halved

Instructions:

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.

In another mixing bowl, combine the salsa, black beans, corn, scallions, and hot sauce; season with salt and pepper. Mix well.

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.