Black Bean Tostadas With Corn Relish Recipe
- 2 limes
- 2 scallions, thinly sliced
- 10 ounces frozen corn (one package)
- 3 tablespoons neutral oil
- 1 jalapeno, minced
- 1 pint grape tomatoes, halved
- 8 ounces Monterey Jack cheese
- 4 flour tortillas
- 1 can black beans
- 1 avocado
- Rinse the frozen corn with water until thawed, then drain well and toss with scallions and 1 tablespoon oil. In a separate bowl, toss the halved tomatoes with the minced jalapeno. Season both to taste. If possible, complete these steps in the morning then refrigerate, so the flavors have time to mingle.
- Preheat the oven to 475 F. Lay the tortillas out on a baking sheet and brush both sides with remaining oil. Drain and rinse beans, and sprinkle over tortillas. (I might experiment with some dried cumin or chili powder on the beans). Top with tomato salsa and cheese, and bake for ten minutes, or until crispy and golden on the edges.
- While the tostadas cook, cut the avocado into chunks. Top cooked tostadas with the corn relish and avocado, and a sprinkle of salt. Serve immediately.
limes, scallions, corn, neutral oil, grape tomatoes, cheese, flour tortillas, black beans, avocado
Taken from www.seriouseats.com/recipes/2008/01/dinner-tonight-black-bean-tostadas-with-corn.html (may not work)