1 lime
1 bunch scallions
1 12 oz. package frozen corn
2 tablespoons olive oil
1 pint grape tomatoes
8 ounces shredded cheddar cheese
4 flour tortillas
1 can black beans
2 avocado
preheat oven to 475 degrees.
thinly slice scallions and add to bowl along with corn. add 1 tablespoon oil and juice of half of lime. season with salt and pepper.
halve tomatoes and place in small bowl.
arrange torillas on two baking sheets covered in foil. brush both sides with remaining oil. rinse and drain beans and sprinkle over tortillas. top with tomatoes and cheese. bake until golden, about 10 minutes. rotate baking sheets halfway through if needed.
while tostadas are baking, peel, pit and dice avocado. juice remaining half of lime and add to corn relish to taste as well as to avocados to prevent browning.
to serve, top tostadas with corn relish and avocado.
as featured in week three of environmom.com's meatless supper club. super fabulous. loved this so much that i had it for lunch again the following day. the girl enjoyed it as well - more than i even thought she would. i'd say a serving size is approximately 1.5 tostadas per person. at least that's what left me feeling satisfied. andy wasn't around to try this but i'm assuming he'd eat two as a meal. super easy - the hardest part of the meal was waiting for the oven to preheat. definitely adding this one into the mealtime rotation!
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