Saturday, May 7, 2011

Black-Bean Tostadas with Corn Relish

picture from

  • Prep Time 30 minutes

  • Total Time 30 minutes

  • Yield 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)


    1. 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. 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. 
    Recipe from

    Photo Gallery
    Avocado is just one of those foods that you either love or hate.  I happen to love avocado.  As a child, we lived in Oakland, California.  In front of our kitchen window we had our very own, mature avocado tree.  I still vividly remember my mother serving our family avocados with freshly cracked salt and pepper as a healthy snack.

    Notice the cool kitchen gadget?  It makes slicing an avocado super easy. 
    Cherry tomatoes are sweet and delicious! 
    Gently brush tostadas with oil.
    Toss on some black beans and tomatoes.  It's looking good, isn't it?
    The cheese!  Now it's ready for baking.
    We served the tostadas with a fresh salad that included some salad burnet (a cucumber tasting herb) from my dad's garden. The sprouts were grown from a mason jar that was on our kitchen window sill.  Check out my green mama blog if you want to learn how to grow your own sprouts.  Whole Foods carries sprouting seeds (in their bulk foods section) that are very affordable alternatives to the expensive seed sprouting packages.
    Hey, why not toss a few pansies into the salad?  Pansies are edible flowers. I have some growing on the patio for this specific reason.
    The tostada is fresh from the oven and is now ready for more toppings!  It sort of feels like I'm building a pizza, or something.
    Sprinkle on some corn, avocado, green onion and enjoy! This was such an easy, affordable and fast dinner.  This recipe has now been added to my paperless menu list.  You know, the list that is stored away inside our brains for when we need to cook something on the fly.   It really was that good!

    ~Dinner Was Served~


    Carl said...

    That looks delicious. Perhaps you could do a Meal-On-Wheels to my house some time with that!

    Just kidding. You have your hands full with the mini-farm, the herb garden, the kids, the crafts,the animals, your blog, and a hungry Ben.

    Carl said...

    Instead of the above, I love dining al fresco on your long, covered deck. It reminds me of the pictures of French and Italian families eating outdoors at a long table with some loving extended family or friends, with their large serving bowls of delicious food, the fresh bread, the chilled wine, vines and grapes from the arbor above providing shade...and the view of nature from the table...paradise. It is not surprising that you call your place Paradise Basin.

    The Green Mama said...


    To this day I also remember when Ben, the kids, you, Jennny and I dined al fresco on our deck. Glad to know that it was as memorable for you! Since it is warming up, let's do this again soon.

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