Friday, April 10, 2009
Black-bean Tostadas with Corn Relish
I used to subscribe to Martha Stewarts, Food magazine which is where I got this recipe. It is another Micah favorite, and also overall reasonably healthy. So, here is how you make it:
In the morning:
1. Mix the juice of 2 limes with 2-3 thinly sliced scallions, 10 oz. frozen corn kernels, 1 tablespoon olive oil, and salt. Toss to combine and refrigerate throughout the day.
2. Mince 1 jalepeno (you can rib and seed first, depending on how spicy you like it), and mix with 1 pint of grape tomatoes that have been halved. Cover and refridgerate.
1. Preheat over to 475 F. Arrange 4 tortillas across 2 different baking sheets (they won't all fit on one, which is why there is 2). Brush both sides of the tortillas with olive oil.
2. Sprinkle the tortillas with 1 can of black beans (rinsed and drained first), top with the tomato and jalapeno mix, and sprinkle approx. 2 oz. of shredded (not sliced) Monterey Jack cheese over each one.
3. Bake until golden and crisp, about 10 minutes. Rotate sheets 1/2 way through baking.
4. While baking, pit, peel and dice one avocado. Toss with the corn mixture.
5. Serve the warm tostadas topped with the corn relish and enjoy!
1 package 10 oz. frozen corn kernels
3 tblspns olive oil
1 pint grape tomatoes
8 oz. Monterey Jack
4 tortillas (flour)
1 can black beans