Crockpot Black Bean, Corn, and Basil Tostadas sound like a delicious slow cooker dinner idea any time of year!
For Friday Favorites we feature past recipes you may have missed, and these Crockpot Black Bean, Corn, and Basil Tostadas from Slow Cooker Gourmet sound great for this time of year! Late summer can be a meal-planning challenge, even for those who are good at using the slow cooker to get dinner on the table. You might be starting to think about Back-to-School meals, but hot weather can mean you don’t want the kind of heavier pasta or stew dishes that might sound good most of the school year.
Luckily there are plenty of ideas for Summer Dinners that also work well for a school night meal, and I think Crockpot Black Bean, Corn, and Basil Tostadas can be added to that list. Jennifer uses canned black beans and frozen corn, but you can cook dried black beans in the slow cooker and use fresh-cooked corn if you prefer. And use pre-made tostada shells if you don’t have time to make your own from corn tortillas like Jennifer did, although I think the homemade tostada shells look amazing!
Ingredients for Crockpot Black Bean, Corn, and Basil Tostadas:
- 8-10 corn tostada shells (instructions for making your own from corn tortillas are included, or buy pre-made shells
- canned or homemade refried beans
- frozen or roasted corn
- lime juice
- hot sauce
- dried basil
- chili powder
- sour cream
Get complete instructions for Crockpot Black Bean, Corn, and Basil Tostadas from Slow Cooker Gourmet.
Recommended Slow Cooker Size:
Jennifer recommends a 2 Quart Slow Cooker for this recipe.
More Summer Dinners in the CrockPot or Instant Pot:
See the Index for Summer Dinners for more ideas for slow cooker or pressure cooker hot-weather meals.