Never miss an update on classes, blog posts, promotions, workshops, and special events.

  • Black Facebook Icon
  • Black Instagram Icon
  • Black Twitter Icon


For daily inspiration, follow us on social media.

October 5, 2019

September 4, 2019

April 3, 2019

March 7, 2019

Please reload

Recent Posts


November 8, 2019

Please reload

Featured Posts

Black Bean Tostadas with Corn Relish

July 31, 2017


We love this easy, family-friendly Vegetarian recipe from These Black Bean Tostadas with Corn Relish incorporate simple ingredients with little prep. What prep there is can be done in the morning. So, when dinner time rolls around, your hectic life gets a little easier. The suggested tweaks are our own. Thanks, Martha!



2 limes
2 scallions

1 package (10 ounces) frozen corn kernels
3 tablespoons olive oil
Coarse salt and ground pepper
1 Jalapeno chile
1 pint grape tomatoes
8 ounces Monterey Jack cheese, (not sliced)
4 flour tortillas (6-inch)
1 can (15 ounces) black beans
1 avocado
Reduced-fat sour cream, for serving (optional)




Start Corn Relish: Squeeze limes into a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate.


Prep Vegetables: Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.


Shred Cheese: Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate. 


Make Tostadas: Preheat oven to 475 degrees. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.

Finish Corn Relish: While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.

Serve: Top tostadas with corn relish, and, if desired, sour cream.



The Cheese: Monterey Jack is mild and does well for kid-friendly meals.  For more tang, try shredded Cheddar or crumbled Cojita cheese instead.


Toppings: We love cilantro! If you have some on-hand, whether it's freshly chopped or dried, we recommend sprinkling it on top for added flavor.




Share on Facebook
Share on Twitter