Black Bean Tostadas with Corn Relish
We love this easy, family-friendly Vegetarian recipe from marthastewart.com. 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)
IN THE MORNING 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.
AT DINNERTIME 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.