Black Bean Tostadas With Corn Relish Recipes

BLACK-BEAN TOSTADAS WITH CORN RELISH

Steps:

• 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.
• Halve jalapeño (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.
• Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.
• Preheat oven to 475 degrees F. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeño, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.
• While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.
• To serve, top tostadas with corn relish, and, if desired, sour cream. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.

BLACK BEAN TOSTADAS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
• Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
• Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
• Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.

BLACK-BEAN TOSTADAS WITH CORN RELISH

Steps:

• 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.