Under 30 Minutes

Black-Bean Tostadas with Corn Relish

This vegetarian entree shows off a rainbow of vegetables. Adding black beans and a little cheese ensures that the meat won't be missed.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2007


  • 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

  1. 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.

  2. 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.

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

At Dinnertime

  1. 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.

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

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


Be the first to comment!