Wednesday, February 10, 2010

Yummy Town, USA. Population: You

This is another one of our favorites. There's kind of a common theme running through our favorite recipes. As I type all of these out, I'm realizing that we make a lot of things with black beans and corn. Hey, what's good is good. These are YUMMY. I find that if I make ahead the corn relish (aside from the avocado, of course which may brown a little if left all day) and the tomato-jalapeno topping in the morning, then the flavors really WOW you that night when it comes time to eat!

Black Bean Tostadas with Corn Relish


Serves 4

* 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, grated
* 4 flour tortillas (6-inch)
* 1 can (15 ounces) black beans
* 1 avocado
* Reduced-fat sour cream, for serving (optional)


1. Thinly slice scallions, and add to a bowl along with the 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.

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