Black-Bean Tostadas with Corn Relish

Healthy, Vegetarian, Weeknight

Prep Time: 30 min Servings: 4 servings Source:

Ingredients

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)

Directions

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.