Air Fryer Corn Tostadas
December 16, 2025
Grocery List
Produce
- Red onion
- Fresh coriander
- Lime
- Avocado
- Cherry tomatoes
- Sweetcorn (fresh or frozen)
Pantry
- Corn tortillas
- Olive oil
- Tinned black beans
- Salt
Spices
- Smoked paprika
- Ground cumin
- Garlic powder
- Chilli flakes (optional)
Proteins
- None
Other
- Sour cream or Greek yoghurt
- Feta or grated cheddar (optional)
Utensils List
- Air fryer
- Mixing bowl
- Spoon
- Knife
- Chopping board
- Tongs
Ingredients (Serves 4)
- 8 corn tortillas
- 1 tbsp olive oil
- 200 g sweetcorn
- 1 small red onion, finely chopped
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- Salt, to taste
- 240 g tinned black beans, drained and rinsed
- 1 avocado, sliced
- 100 g cherry tomatoes, chopped
- Juice of 1 lime
- Sour cream or Greek yoghurt, to serve
- Fresh coriander, chopped
Meal Prep Steps
- Finely chop the red onion and tomatoes.
- Drain and rinse the black beans.
- Toss the sweetcorn with olive oil, paprika, cumin, garlic powder, and salt.
Cooking Instructions
- Preheat the air fryer to 190°C.
- Lightly brush the corn tortillas with oil.
- Air fry tortillas in batches for 4–5 minutes, flipping halfway, until crisp. Set aside.
- Add seasoned sweetcorn to the air fryer basket and cook for 8–10 minutes, shaking halfway, until lightly charred.
- Warm the black beans in a small pan or microwave.
- Assemble tostadas: spread beans on each tostada, top with sweetcorn, avocado, tomatoes, onion, and sour cream.
- Finish with lime juice and fresh coriander.
Storage & Reheating Instructions
- Store toppings separately in airtight containers for up to 3 days in the fridge.
- Keep tostadas at room temperature in a sealed container.
- Reheat corn briefly in the air fryer at 180°C for 3 minutes.
- Assemble just before serving for best texture.