Black-Bean Tostadas with Corn Relish

Black-Bean Tostadas with Corn Relish

This vegetarian entree shows off a rainbow of vegetables. Adding black beans and a little cheese ensures that the meat won't be missed.

Serves 4.

INGREDIENTS

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, not sliced
4 flour tortillas (6-inch)
1 can (15 ounces) black beans
1 avocado
Reduced-fat sour cream, for serving (optional)


DIRECTIONS

1) Start corn relish: Squeeze limes into a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate.

2) Prep vegetables: Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.

3) Shred cheese: Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.

4) Make tostadas: 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) Finish corn relish: While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.

6)For serving, top tostadas with corn relish, and, if desired, sour cream.

From the ever-lovely MarthaSteart.com