An easy, healthy, vegetarian tostada that’s perfect for Meatless Monday and will get you geared up for Taco Tuesday. Smashed black beans and cheese get baked on a corn tortilla, then slathered in sour cream and topped with homemade corn salsa.
1(14.5 ounce)can black beans, drained
1cupshredded colby jack cheese
1(1 pound) bagfrozen corn,thawed
Juice of 1 lime
Preheat oven to 450 degrees. In a medium bowl, mash together beans, chili powder, and cumin. In a large bowl, combine corn, tomatoes, avocado, onion, jalapeño, salt, and lime juice.Brush both sides of the tortillas with the oil and arrange on a sheet pan. Sprinkle with cheese and spread with mashed beans. Bake 5 minutes on top rack. Rotate pan and bake an additional 2-3 minutes, until tortillas are crisp, cheese is melted, and beans begin to brown. Spread each tostada with sour cream and top with corn salsa. Serve immediately.
This recipe makes more corn salsa than you will use on tostadas. We like the leftovers on chips, salads, tacos, and eggs.