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.

At dinnertime:
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!

Ingredients list:
2 limes
2-3 scallions
1 package 10 oz. frozen corn kernels
3 tblspns olive oil
1 jalapeno
1 pint grape tomatoes
8 oz. Monterey Jack
4 tortillas (flour)
1 can black beans
1 avocado

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