Cheesy Corn Tostadas

🥘 Ingredients

• Monterey Jack cheese
  1/2 c
• black beans
  26.8 oz
• cilantro
  1/2 oz
• corn
  13.4 oz
• flour tortillas
  12 unit
• fry seasoning
  2 tbsp
• jalapeno
  2 unit
• lime
  2 unit
• olive oil
  3 tbsp
• pepper
• roma tomato
  2 unit
• salt
• shallot
  2 unit
• sour cream
  1/2 c
• sugar
  1 tsp
• vegetable oil
  4 tsp
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• small
• medium nonstick pan
• baking sheet
• aluminum
• small pot
• a
• small
• small

1. 

   1

   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 roma tomato . Drain black beans , reserving the liquid. Halve, peel, and very thinly slice shallot . Zest lime until you have 1/2 tsp; quarter the limes. Roughly chop cilantro . Thinly slice jalapeno , removing ribs and seeds first for less heat.

   corn: 13.4 oz, roma tomato: 2 unit, black beans: 26.8 oz, shallot: 2 unit, lime: 2 unit, cilantro: 1/2 oz, jalapeno: 2 unit
2. 

   2

   In a small bowl, toss shallot, white wine vinegar , and 1/2 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 and cook, stirring occasionally, until lightly charred, ⏱️ 4 minutes . If the corn begins to popping, cover pan. Season with salt and pepper.

   white wine vinegar: 3.333 tbsp, sugar: 1 tsp, salt, pepper, olive oil: 3 tbsp
3. 

   3

   Place flour tortillas on a baking sheet lined with aluminum foil. Top with a large drizzle of olive oil and a big pinch of salt. Gently turn tortillas to coat all over, then spread out in a single layer. Prick each with a fork to prevent puffing while baking. Bake for ⏱️ 6 minutes ; then flip and bake until golden brown, ⏱️ 5 minutes more. Let cool slightly. Set on a wire rack to cool faster.

   flour tortillas: 12 unit
4. 

   4

   Heat vegetable oil in a small pot over medium heat. Add the remaining beans and half fry seasoning . Cook until beans are slightly soft, ⏱️ 3 minutes . Add 1/4 cup of the bean liquid and a pinch of salt. Reduce heat to medium low and cook until warmed through, ⏱️ 2 minutes . Mash with a potato masher or fork until mostly smooth.

   vegetable oil: 4 tsp, fry seasoning: 2 tbsp
5. 

   5

   In a second small bowl, combine the charred corn, juice from 1 lime wedge, 1 TBSP sour cream (reserve the rest), 1/2 cup Monterey Jack cheese , remaining the fry seasoning, and salt and pepper. In a third small bowl, combine rest of the sour cream, 1/8 cup the cilantro, the lime zest, a squeeze of lime juice, and 1 TBSP water. Season with salt and pepper.

   sour cream: 1/2 c, Monterey Jack cheese: 1/2 c
6. 

   6

   Divide tortillas among plates. Spread each with beans, then top with tomato, the corn mixture, and as many pickled shallot as you like. Drizzle with crema. Sprinkle with remaining cilantro and jalapeno (to taste).