Ingredients Jump to Instructions ↓

  1. 2 limes

  2. 2 scallions

  3. 1 package (10 ounces) frozen corn kernels

  4. 3 tablespoons olive oil

  5. Coarse salt and ground pepper

  6. 1 jalapeno chile

  7. 1 pint grape tomatoes

  8. 8 ounces Monterey Jack cheese, not sliced

  9. 4 flour tortillas (6-inch)

  10. 1 can (15 ounces) black beans

  11. 1 avocado

  12. Reduced-fat sour cream, for serving

Instructions Jump to Ingredients ↑

  1. « » 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.

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

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

  4. 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.

  5. While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.

  6. To serve, top tostadas with corn relish, and, if desired, sour cream.


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