As the farmer’s markets become more and more loaded with produce, it’s fun to invent new ways to incorporate all the bounty into meals. These tostadas are a bit messy to eat, but they are loads of fun to make. Feel free to play around with the vegetables and cheese any way you see fit! Get the kids involved by having them help you stir up the corn relish topping or sprinkle the cheese and beans on the tostadas before you pop them into the oven. Try serving this with Mexican rice for a filling meal. Ole!
1 green onion, thinly sliced
1 (10 oz) package frozen corn kernels (thawed and drained)
3 Tbsp olive oil
salt and pepper
1 jalapeño chile, seeded and chopped finely (if you don't like heat, use about 1/4 tsp chili powder instead)
2 Tbsp chopped coriander
1 pint grape tomatoes (halved)
8 oz grated Pepper Jack cheese
4 (6 inch) tortillas (or my No-Fail Flatbreads)
1 can (15 oz) black beans, drained and rinsed
1 avocado (cubed)
To make the corn relish, zest the lime, cut it in half, and then squeeze the juice into a bowl. Stir in the scallions, corn, 1 Tbsp olive oil, and jalapeño (or chili powder). Salt and pepper to taste. Set aside.
Preheat oven to 475 F.
Brush both sides of the tortillas with the remaining oil and place them on a baking sheet. Divide the beans, tomatoes, and cheese between them. Bake for 10 minutes, switching and rotating pans 1/2 way through.
When the cheese is melted and the tortillas are browned, remove them from the oven and transfer to a plate. Top with the corn mixture and cubed avocado. Add a dollop of sour cream if you wish, and serve immediately.
Adapted from Every Day Food