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Gallery Black-Bean Tostadas with Corn Relish Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Ingredients Ingredient Checklist 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)

Gallery Black-Bean Tostadas with Corn Relish

Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Black-Bean Tostadas with Corn Relish

Black-Bean Tostadas with Corn Relish

Black-Bean Tostadas with Corn Relish

Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Recipe Summary

prep: 30 mins total: 30 mins

Servings: 4

prep: 30 mins

total: 30 mins

prep:

30 mins

total:

Servings: 4

4

Ingredients

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)

Directions

Start corn relish: Squeeze limes into a medium bowl. 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.

Prep vegetables: Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.

Shred Cheese: Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.

  • Step 1 Make tostadas: 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. Step 2 Finish corn relish: While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine. Step 3 Serve: Top tostadas with corn relish, and, if desired, sour cream.

Make tostadas: 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.

Finish corn relish: While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.

Serve: Top tostadas with corn relish, and, if desired, sour cream.

Reviews (16)

 Add Rating & Review     106 Ratings   5 star values:        19    4 star values:        16    3 star values:        43    2 star values:        17    1 star values:        11

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Reviews (16)

Add Rating & Review     106 Ratings   5 star values:        19    4 star values:        16    3 star values:        43    2 star values:        17    1 star values:        11

Add Rating & Review

106 Ratings 5 star values: 19 4 star values: 16 3 star values: 43 2 star values: 17 1 star values: 11

106 Ratings 5 star values: 19 4 star values: 16 3 star values: 43 2 star values: 17 1 star values: 11

106 Ratings 5 star values: 19 4 star values: 16 3 star values: 43 2 star values: 17 1 star values: 11

  • 5 star values: 19 4 star values: 16 3 star values: 43 2 star values: 17 1 star values: 11

    Martha Stewart Member     Rating: 5 stars       03/20/2018   One of my favorite quick weeknight meals. Great for a meatless Monday.  

Martha Stewart Member     Rating: Unrated       03/01/2014   I made this recipe as written and love it! It's low in calories, high in fiber and delicious. I add diced jalepenos with seeds. Real tostadas aren't made with flour tortillas, but who cares. They're delicious!  

Martha Stewart Member     Rating: 1 stars       01/27/2013   To prepare re-fried beens, after blendind beens with half tomato and some onion, fry in just a bit of oil (not olive!). You can freeze the left overs for future molletes or enfrijoladas. For the best tostada, the lesss ingredients, the better!  

Martha Stewart Member     Rating: 1 stars       01/27/2013   Tostadas should never be prepared with whole beens. Black beens most be blended with some of their cooking water, onion, salt and half a tomato. Then, spread the blended beens on the tostada, add cheese, avocado and salsa. Never serve with corn! A tostada needs only beens, cheese, avocado and salsa.  

Martha Stewart Member     Rating: Unrated       07/03/2012   I made this tonight on a very warm July evening. My family and I enjoyed it very much. I think I might skip the grape tomatoes next time and use "regular" tomatoes like Roma's and dice them. I also would put cilantro in the corn relish since we all love cilantro. Overall, very easy recipe to make and was eaten up by my children. : )  

Martha Stewart Member     Rating: Unrated       11/16/2011   I just made this for dinner for the family. We all thought that it was good. Not amazing, but good. It was very easy to make.  

Martha Stewart Member     Rating: Unrated       02/15/2011   Delicious recipe! Tossed the corn with the lime, and topped the tostada with avocado at the end, rather than adding the avocado to the relish. I used organic, whole grain tortillas from French Meadow bakery, which were healthy and crisped up so nicely! Thanks for a lovely, meatless recipe.  

Martha Stewart Member     Rating: Unrated       07/10/2010   I found if you use fresh corn cut off the cobb and sauteed it till it partially browns it adds another dimension to the salsa. Technically its not a salsa since you cooked the corn but oh well.Its good. For those of you that don't know what to do with the lime since it is not in the recipe directions just squeeze the lime over your corn mixture or tomatoes.Its a good recipe but I feel it needs some boost so I changed the jalapenos to serranos. Once again its good.  

Martha Stewart Member     Rating: Unrated       07/08/2010   what do you do with limes -- I'm using corn torts instead of flour  

Martha Stewart Member     Rating: Unrated       07/04/2010   Simple and delicious. I had vegetarian refried beans - so I added those before I baked the tortilla. I will definitely be making these again.  

Martha Stewart Member     Rating: Unrated       04/30/2010   what do you do with the limes??  

Martha Stewart Member     Rating: Unrated       10/18/2009   Toss the avocado with the corn mixture. We really enjoyed these. Fresh and yummy.  

Martha Stewart Member     Rating: Unrated       08/11/2009   I don't understand #8-Toss with corn mixture to combine. Toss WHAT with corn mixture?  

Martha Stewart Member     Rating: Unrated       06/02/2009   As I am always looking for meatless dishes but why do they not add the nutritional value of these meals! Would be great for someone watching their weight!  

Martha Stewart Member     Rating: Unrated       04/06/2009   These are really delicious and flavorful- the relish is the best part!  

Martha Stewart Member     Rating: Unrated       01/23/2009   As an amateur cook and vegetarian I can't recommend this enough. This has become a staple recipe in my house - sometimes we eat it 2xs a week for a few weeks but it's definitely in rotation at least 2xs a month. so yummy - we usually skip the avocado and it's just as tasty

    Martha Stewart Member

    Rating: 5 stars 03/20/2018

One of my favorite quick weeknight meals. Great for a meatless Monday.

Rating: 5 stars

Rating: Unrated 03/01/2014

I made this recipe as written and love it! It’s low in calories, high in fiber and delicious. I add diced jalepenos with seeds. Real tostadas aren’t made with flour tortillas, but who cares. They’re delicious!

Rating: Unrated

Rating: 1 stars 01/27/2013

To prepare re-fried beens, after blendind beens with half tomato and some onion, fry in just a bit of oil (not olive!). You can freeze the left overs for future molletes or enfrijoladas. For the best tostada, the lesss ingredients, the better!

Rating: 1 stars

Tostadas should never be prepared with whole beens. Black beens most be blended with some of their cooking water, onion, salt and half a tomato. Then, spread the blended beens on the tostada, add cheese, avocado and salsa. Never serve with corn! A tostada needs only beens, cheese, avocado and salsa.

Rating: Unrated 07/03/2012

I made this tonight on a very warm July evening. My family and I enjoyed it very much. I think I might skip the grape tomatoes next time and use “regular” tomatoes like Roma’s and dice them. I also would put cilantro in the corn relish since we all love cilantro. Overall, very easy recipe to make and was eaten up by my children. : )

Rating: Unrated 11/16/2011

I just made this for dinner for the family. We all thought that it was good. Not amazing, but good. It was very easy to make.

Rating: Unrated 02/15/2011

Delicious recipe! Tossed the corn with the lime, and topped the tostada with avocado at the end, rather than adding the avocado to the relish. I used organic, whole grain tortillas from French Meadow bakery, which were healthy and crisped up so nicely! Thanks for a lovely, meatless recipe.

Rating: Unrated 07/10/2010

I found if you use fresh corn cut off the cobb and sauteed it till it partially browns it adds another dimension to the salsa. Technically its not a salsa since you cooked the corn but oh well.Its good. For those of you that don’t know what to do with the lime since it is not in the recipe directions just squeeze the lime over your corn mixture or tomatoes.Its a good recipe but I feel it needs some boost so I changed the jalapenos to serranos. Once again its good.

Rating: Unrated 07/08/2010

what do you do with limes – I’m using corn torts instead of flour

Rating: Unrated 07/04/2010

Simple and delicious. I had vegetarian refried beans - so I added those before I baked the tortilla. I will definitely be making these again.

Rating: Unrated 04/30/2010

what do you do with the limes??

Rating: Unrated 10/18/2009

Toss the avocado with the corn mixture. We really enjoyed these. Fresh and yummy.

Rating: Unrated 08/11/2009

I don’t understand #8-Toss with corn mixture to combine. Toss WHAT with corn mixture?

Rating: Unrated 06/02/2009

As I am always looking for meatless dishes but why do they not add the nutritional value of these meals! Would be great for someone watching their weight!

Rating: Unrated 04/06/2009

These are really delicious and flavorful- the relish is the best part!

Rating: Unrated 01/23/2009

As an amateur cook and vegetarian I can’t recommend this enough. This has become a staple recipe in my house - sometimes we eat it 2xs a week for a few weeks but it’s definitely in rotation at least 2xs a month. so yummy - we usually skip the avocado and it’s just as tasty

All Reviews for Black-Bean Tostadas with Corn Relish

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Black-Bean Tostadas with Corn Relish

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest