Vegan Black-Bean Tostadas

• 2 limes
• 2 scallions
• 2 cups frozen corn (I like Trader Joe's organic corn)
• 2 tablespoons organic olive oil
• 1 jalepeno pepper
• salt and pepper, to taste
• 1 pint organic grape tomatoes
• 4 6-inch flour tortillas
• 1 can (15 oz) organic black beans
• 2 cloves garlic, minced
• 1 avocado
• 1 ripe red bell pepper, cut in strips
• green olives

1. Squeeze limes into a medium bowl. Thinly slice the scallions, and then add to the bowl along with the corn. Add 1 tablespoon of oil and season with salt and pepper. Cover and refrigerate after the corn has thawed.
2. In a separate bowl, mince the jalapeno. Halve the tomatoes and combine. Cover and refrigerate.
3. Preheat oven to 475. Arrange tortillas on two baking sheets, brushing both sides of the tostadas with olive oil. Rinse and drain beans and spread a layer over the tortillas. Add a scoop of the tomato/jalepeno mixture and minced garlic. Bake about 10 minutes, rotating sheets after 5 minutes.
4. Dice the avocado into 1/2 inch cubes and add to the corn mixture.
5. Serve tostadas with corn mixture, strips of red bell pepper, and a few green olives.
6. Can also be served over a bed of spinach rather than on tortillas. Just heat the beans on the stove before serving.

limes, scallions, frozen corn, olive oil, jalepeno pepper, salt, tomatoes, flour tortillas, black beans, garlic, avocado, red bell pepper, green olives

Taken from www.epicurious.com/recipes/member/views/vegan-black-bean-tostadas-50074330 (may not work)