Cheesy Corn Tostadas
with Black Beans and Tomato
Tostadas are crispy tortillas with all the fixings on top—basically, they’re crunchy flat tacos that have plenty of surface area for piling it on. The fixings on these don’t disappoint, either: you’ve got black beans, diced tomato, and charred corn for chunky texture, plus jalapeño for heat and pickled shallot for an acidic punch. It doesn’t matter if you dig in with a knife and fork or eat them with your hands—these tostadas are delicious either way.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6.7 ounce
Corn
1 unit
Roma Tomato
13.4 ounce
Black Beans
1 unit
Shallot
1 unit
Lime
¼ ounce
Cilantro
1 unit
Jalapeño
5 teaspoon
White Wine Vinegar
6 unit
Flour Tortillas
(Contains Soy, Wheat)
1 tablespoon
Fry Seasoning
4 tablespoon
Sour Cream
(Contains Milk)
¼ cup
Monterey Jack Cheese
(Contains Milk)
Not included in your delivery
½ teaspoon
Sugar
2 tablespoon
Olive Oil
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. Drain corn and pat dry with paper towels. Finely dice tomato. Drain beans, reserving liquid. Halve, peel, and thinly slice shallot. Zest lime until you have ½ tsp; quarter lime. Roughly chop cilantro. Thinly slice jalapeño, removing ribs and seeds first for less heat.
In a small bowl, toss shallot, vinegar, and ½ tsp sugar. Season with salt and pepper. Set aside. Heat a medium nonstick pan over high heat. (If your pan isn’t nonstick, heat with a drizzle of olive oil.) Add half the corn (save rest for another use) and cook, stirring occasionally, until lightly charred, 3-4 minutes. (TIP: If corn begins to pop, cover pan.) Season with salt and pepper.
Place tortillas on a foil-lined baking sheet and top with a large drizzle of olive oil and a big pinch of salt. Using tongs, gently turn tortillas to coat all over, then spread out in a single layer on sheet. Prick each tortilla a few times to prevent puffing when baking. Bake for 6 minutes, then flip and bake until golden brown, 4-6 minutes more. Set aside to cool slightly. TIP: Place on a wire rack to cool faster.
Heat a large drizzle of oil in a small pot over medium heat. Add beans and half the Fry Seasoning. Cook until beans are slightly soft, 2-3 minutes. Add ¼ cup bean liquid and a pinch of salt. Reduce heat to medium low and cook, stirring occasionally, until warmed through, 1-2 minutes. Mash with a potato masher or fork until mostly smooth.
In a second small bowl, combine charred corn, juice from 1 lime wedge, 1 TBSP sour cream (save the rest for the crema), cheese, and remaining Fry Seasoning. Season with salt and pepper. In a third small bowl, combine remaining sour cream, 1 TBSP cilantro, lime zest, a squeeze of lime juice, and 1 TBSP water. Season with salt and pepper.
Divide tortillas between plates. Spread each with beans, then top with tomato, corn mixture, and pickled shallot. Drizzle with crema. Sprinkle with remaining cilantro and jalapeño (to taste).
