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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.

Reviews Add a comment

  • Rob Dekoch
    1 MAR, 2014
    I made this recipe as written and love it! It's low in calories, high in fiber and delicious. I add diced jalepenos with seeds. Real tostadas aren't made with flour tortillas, but who cares. They're delicious!
  • Mujerdemar
    27 JAN, 2013
    To prepare re-fried beens, after blendind beens with half tomato and some onion, fry in just a bit of oil (not olive!). You can freeze the left overs for future molletes or enfrijoladas. For the best tostada, the lesss ingredients, the better!
  • Mujerdemar
    27 JAN, 2013
    Tostadas should never be prepared with whole beens. Black beens most be blended with some of their cooking water, onion, salt and half a tomato. Then, spread the blended beens on the tostada, add cheese, avocado and salsa. Never serve with corn! A tostada needs only beens, cheese, avocado and salsa.
  • Lynne_Lou
    3 JUL, 2012
    I made this tonight on a very warm July evening. My family and I enjoyed it very much. I think I might skip the grape tomatoes next time and use "regular" tomatoes like Roma's and dice them. I also would put cilantro in the corn relish since we all love cilantro. Overall, very easy recipe to make and was eaten up by my children. : )
  • gitinoam
    16 NOV, 2011
    I just made this for dinner for the family. We all thought that it was good. Not amazing, but good. It was very easy to make.
  • scrappin2learn
    15 FEB, 2011
    Delicious recipe! Tossed the corn with the lime, and topped the tostada with avocado at the end, rather than adding the avocado to the relish. I used organic, whole grain tortillas from French Meadow bakery, which were healthy and crisped up so nicely! Thanks for a lovely, meatless recipe.
  • HelenMayer
    10 JUL, 2010
    I found if you use fresh corn cut off the cobb and sauteed it till it partially browns it adds another dimension to the salsa. Technically its not a salsa since you cooked the corn but oh well.Its good. For those of you that don't know what to do with the lime since it is not in the recipe directions just squeeze the lime over your corn mixture or tomatoes.Its a good recipe but I feel it needs some boost so I changed the jalapenos to serranos. Once again its good.
  • randiru
    8 JUL, 2010
    what do you do with limes -- I'm using corn torts instead of flour
  • madellorto
    4 JUL, 2010
    Simple and delicious. I had vegetarian refried beans - so I added those before I baked the tortilla. I will definitely be making these again.
  • woodstockrobin
    30 APR, 2010
    what do you do with the limes??