Black Bean Tostadas with Cheese and Corn Salsa
A tasty alternative to nachos, these tostadas are a delicious Mexican-inspired dish that’s perfect for weeknight meals in the summer. For a real fiesta, pair them with margaritas.
- 8
Ingredients - 45
Minutes - 4
Servings
Ingredients
Corn Salsa:
- 2 cobs corn, husks removed
- 2 tbsp (30 mL) olive oil, divided
- 1 large tomato, diced
- 1 small white onion, diced
- 2 tbsp (30 mL) chopped fresh cilantro
- 2 tbsp (30 mL) lime juice
- 1/4 tsp (1 mL) each salt and pepper
Black Bean Tostadas:
- 8 small flour tortillas
- 1 can (19 oz/540 mL) black beans, drained and rinsed
- 1/4 cup (60 mL) tomato salsa
- 2 tbsp (30 mL) olive oil
- 1 tbsp (15 mL) chopped fresh cilantro
- 1 small jalapeño pepper, seeded and diced
- 1/4 tsp (1 mL) each salt and pepper
- 1 cup (250 mL) Cracker Barrel Double Cheddar Shredded Cheese
Directions
Corn Salsa:
- PREHEAT grill to medium-high; grease grates well.
- BRUSH corn with 1 tbsp oil; grill, turning occasionally, for 8 to 10 minutes or until corn is tender. Let cool slightly.
- REMOVE kernels from cobs of corn. Combine corn kernels, tomato, onion, cilantro, lime juice, salt, pepper and remaining oil. Set aside.
Black Bean Tostadas:
- GRILL tortillas, flipping halfway, for 1 to 2 minutes or until well marked and heated through.
- COMBINE black beans, salsa, olive oil, cilantro, jalapeño, salt and pepper; divide evenly among grilled tortillas. Top with shredded cheese.
- GRILL tostadas, covered, for 2 to 3 minutes or until cheese is melted. Serve with Corn Salsa.
Helpful Hint
Serve with homemade or store-bought guacamole if desired.