BLACK-BEAN TOSTADAS WITH CORN RELISH

BLACK-BEAN TOSTADAS WITH CORN RELISH image

Yield 4 servings

Number Of Ingredients 12

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)

Steps:

1. 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.