These make a nice light dinner or lunch! We love them as a change of pace from meat, and they are especially tasty in the summer with fresh veggies right from the Farmer's Market. I tried making these on home made tortillas, and they were amazing (although messy)! You can change up the beans, cheese, and even the veggies to make it more to your liking.
Adapted from Every Day Food, September 2007
1 lime
1 scallion (thinly sliced) ...I used a shallot and it was just as good
1 (10 oz) package frozen corn kernels (thawed and drained!)
3 Tbsp olive oil
salt and pepper
1 jalapeño chile...if you don't like heat, use about 1/4 tsp chili powder instead
2 Tbsp chopped coriander
1 pint grape tomatoes (halved)
8 oz grated Monterey Jake cheese
4 (6 inch) tortillas
1 can (15 oz) black beans, drained and rinsed
1 avocado (cubed)
Corn relish:
Zest the lime, cut it in half, and then squeeze the juice into a bowl. Stir in the scallions, corn, 1 Tbsp olive oil, and jalapeño (or chili powder). Salt and pepper to taste. Set aside.
Preheat oven to 475 F. Brush both sides of the tortillas with the remaining oil and place them on a baking sheet. Divide the beans, tomatoes, and cheese between them. Bake for 10 minutes, switching and rotating pans 1/2 way through.
When the tostadas are finished, top with the corn mixture and cubed avocado. Top with sour cream, if you like and serve immediately.
Serves 4
(Cookie Jar note: we usually get six tostadas from this recipe so we have some to eat the next day. It is best not to put the corn/avocado topping on the tostados until you plan to eat them, otherwise they go soggy and the avocados turn brown. Store the corn relish separately in a plastic container.
