Ingredients
2 limes
2 scallions
1 package frozen corn kernels
3 tbsp. olive oil
Coarse salt
ground pepper
1 jalapeño chile
1 pt. grape tomatoes
8 oz. Monterey Jack cheese
4 flour tortillas
1 can black beans
1 avocado
reduced-fat sour cream
Preparation
Step 1Squeeze 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.Step 2Halve jalapeño (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.Step 3Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.Step 4Preheat oven to 475 degrees F. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeño, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.Step 5While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.Step 6To serve, top tostadas with corn relish, and, if desired, sour cream. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.
