Black Bean Tostadas (Easy Recipe!)

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Ingredients

• Corn - use canned or fresh corn on the cob. Read more about different ways on how to cook corn in this Cajun Corn On The Cob recipe.
• Refried beans - either homemade or canned. If you don't like the flavor, feel free to use guacamole as a base instead. What I usually do, is take a variety of canned beans, drain them from the liquid and mash until creamy paste texture. I have also used my beans and cornbread recipe for this in the past. This contains bacon!
• Tortillas - I use gluten-free tortillas (5-6 inch size) but if you are looking for a more authentic Mexican tostada version, try corn tortillas. What you can also do is to cut smaller tortillas out of a large one if small not available. You can always modify the recipe to your liking.
• Spices - use cayenne, cajun, chipotle powder, chili powder to sprinkle on top of assembled tostadas for an extra spicy flavor.

• How to grill the tostadas - Oil the grates and grill the tortillas until charred, flipping each so both sides are crispy and charred. Proceed as per recipe to assemble the tostada with toppings.
• How to bake the tostadas - Preheat the oven to 425°F. Brush each corn or gluten-free tortilla on both sides with vegetable oil. Lay them separately from each other on a baking tray. Bake for 4-5 minutes on one side, flip them over, and bake another 3-4 minutes or until crispy and golden (don't leave the tortillas unattended, they burn very fast!). Proceed as per recipe to assemble the tostada with toppings.
• How to fry tostadas - heat a heavy bottom skillet over medium heat. Add oil just enough to cover the entire mini tortilla. When oil is hot, dip each tortilla and fry until golden crispy brown, and bubbly on both sides. Remove from pan and place on a plate lined with paper towels for the excess oil to escape to. Repeat with the rest of the tortillas. Proceed as per recipe to assemble the tostada with toppings.

1. To make the black bean tostadas: Make the Creamed corn mix. In a medium bowl, mix corn, mayo, sour cream, lime juice, salt, pepper. Set aside in the fridge.
2. Refried beans. Heat up a smaller saucepan with a little amount of vegetable oil and stir refried beans and adobo. Mix until combined and warm. (You can also use the microwave for this)
3. Tortillas. Grill (or fry or bake as per the above instructions) the tortillas until nicely charred (grill pan will also work here) and set on an even surface.
4. How to assemble the vegetarian tostadas. To assemble, spread about 1-2 tablespoon of refried beans on each tostada, follow with 1-2 tablespoon creamed corn mixture, red onions, cabbage, avocado and tomatoes. Sprinkle with cilantro, cayenne or chili powder to taste. Serve right away!

Storing Instructions

Vegetarian Tostadas or any tostada with toppings do not freeze well. The bottom will become soggy very quickly and after reheating will not be the same.

• However, crispy tostadas without filling, especially corn ones can be stored for up to a week (without toppings).
• Bake a bunch of tostada shells, sprinkle some salt on top, and store them closed in an airtight container or wrapped in a plastic bag for up to a maximum of one week. When ready to eat, top with toppings and bake or make a Crunchwrap!