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BLACK-BEAN TOSTADAS WITH CORN RELISH Recipe

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This recipe for BLACK-BEAN TOSTADAS WITH CORN RELISH is from Grandma's Recipes and Hints, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 limes
2 green onions
1 10 oz. package frozen corn
3 tbsp. olive oil (divided)
Coarse salt and ground pepper
1 jalapeno chile
8 oz. Monterey Jack cheese, not sliced
4 four tortillas (6 Inch)
1 15-oz. can black beans
1 avocado
Reduced-fat sour cream for serving (optional)
Directions:
Directions:
Squeeze limes into a medium bowl. Thinly slice green onions and add to bowl along with corn. Add 1 tbsp. olive oil and season with salt and pepper: toss to combine. Cover and refrigerate if making ahead.
Halve jalapeno (remove ribs and seeds for less heat, if desired) and mince. Halve tomatoes. Combine in an airtight container:
Coarsely grate cheese
Preheat oven to 475°. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tbsp. 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.
While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.

Top tostadas with corn relish and, if desired, sour cream
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Great dinner when you are short of time because everything except putting the beans on the tostados can be done ahead of time and refrigerated.

 

 

 

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