Tuesday, August 25, 2009

Black Bean and Corn Relish Tostadas

Here is a yummy recipe that my sister-in-law Anna sent me. We had this tonight and absolutely loved it...

Black Bean and Corn Relish Tostadas
2 limes
2 scallions
4 ears sweet corn - boiled, cut off ear, and chilled (ice water bath works well to cool it down)
3 TBSP olive oil
coarse salt and ground pepper
1 jalapeno (we used a can of diced chiles)
1 pint grape tomatoes
8 oz mont jack cheese
4 flour tortillas (6 inch)
1 can black beans (i think i'll use 2 cans next time)
1 avocado
sour cream (optional)

Thinly slice scallions and add to bowl along with corn, tomatoes, lime juice, 1 TBSP olive oil, salt and pepper. Toss to combine. Cover and refrigerate.

Arrange tortillas on baking sheets. brush both sides with olive oil. Bake at 350 for 10 minutes or so - flipping to crisp up both sides. Remove from oven. Top crisp tortillas with with rinsed beans, jalapeno, and cheese. Bake until golden and crisp - about 7-10 minutes.

While tostadas are baking, pit, peel, and dice avocado. Toss with corn mixture.

For serving, top tostadas with corn relish and sour cream.


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