Easy black bean and corn tostadas make for a light, delicious and satisfying vegetarian entrée that is perfect as the weather turns warm and appetites wane. Full of colorful vegetables, they are a great example of how fresh and easy Mexican recipes can be.
“Tostada” is used to describe a flat or bowl shaped tortilla that is toasted or deep fried.
Tostadas were originally developed as a creative way to use stale tortillas and not let them go to waste. Beans, rice, meat, cheese and vegetables were spread onto the tortillas and served like an "open face" taco.
Feel free to add or subtract ingredients from these easy black bean and corn tostadas to suit your tastes and what’s available at the market. I like to add sliced radishes.
Easy Black Bean and Corn Tostadas
1 (10 ounce) package frozen corn kernels, thawed and drained
2 scallions, thinly sliced
2 limes
3 tablespoons olive oil, divided
Salt and pepper, to taste
1 jalapeno chile
1 pint grape tomatoes
1 (15-ounce) can black beans, rinsed and drained
8 ounces Monterey Jack cheese, shredded
4 flour tortillas (6-inch)
1 avocado
Sour cream, for serving (optional)
*******************************************
Start by preparing the corn relish. In a medium bowl combine the corn and scallions. Squeeze juice from the limes over the corn. Add 1 tablespoon of the oil, and season with salt and pepper. Stir to combine the ingredients well. Cover and refrigerate.
Preheat the oven to 475 degrees. While the oven is heating, prepare the vegetables and make the tostadas.
Cut the jalapeno chile in half and remove the ribs and seeds, for less heat, if desired. Mince the jalapeno and place in a medium bowl. Slice the grape tomatoes in half and add them to the bowl with the jalapeno.
Arrange the tortillas on two baking sheets. Brush both sides of the tortillas with the remaining 2 tablespoons of oil. Sprinkle the rinsed and drained beans evenly over the tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.
While tostadas are baking finish the corn relish. Pit, peel and dice the avocado. Add to the corn mixture and stir to combine.
To serve, place a tostada on each plate and top with the corn relish. Garnish with sour cream if desired.
Makes 4 easy black bean and corn tostadas
******************************
You may need...
Lime Squeezer
for quick and easy fresh lime juice
