Smoky Black Bean and Corn Tostadas

🥘 Ingredients

• ancho chili powder
  1 tsp
• black beans
  15 oz
• cilantro
  1 bunch
• corn
  1 c
• flour tortillas
  2 pieces
• jalapeño
  1 unit
• lime
  1 unit
• mexican cheese blend
  ¼ cup
• olive oil
  2 tbsp
• roma tomato
  2 unit
• sour cream
  2 tbsp
• southwest spice blend
  1 tbsp
• yellow onion
  1 unit

🍳 Cookware

• small bowl
• medium bowl
• small bowl
• medium pot
• large dry skillet
• medium bowl
• baking sheet

1. 

   1

   Adjust rack to top position and preheat broiler to high. Wash and dry all produce. Dice roma tomato . Chop cilantro leaves and stems, keeping them separate. Deseed and finely dice jalapeño . Zest and quarter lime . Halve, peel, and dice yellow onion . Drain black beans , reserving liquid in a small bowl .

   roma tomato: 2 unit, cilantro: 1 bunch, jalapeño: 1 unit, lime: 1 unit, yellow onion: 1 unit, black beans: 15 oz
2. 

   2

   In a medium bowl , combine diced tomato, cilantro leaves, half the jalapeño, juice from 2 lime wedges, and 2 tbsp onion; season with salt and pepper. In a second small bowl , combine sour cream and lime zest to taste. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt and pepper.

   sour cream: 2 tbsp
3. 

   3

   Heat a large drizzle of olive oil in a medium pot over medium-high heat. Add remaining onion and cook, stirring, until softened, ⏱️ 2 minutes . Add beans, ancho chili powder , and cilantro stems. Cook, stirring, until fragrant and thoroughly combined, ⏱️ 3 minutes . Add reserved bean liquid and a pinch of salt. Cook until thickened, ⏱️ 4 minutes . Turn off heat; mash beans until mostly smooth.

   olive oil: 2 tbsp, ancho chili powder: 1 tsp
4. 

   4

   Meanwhile, drain corn and pat dry with paper towels. Heat a large dry skillet over medium-high heat. Add corn and cook, without stirring, until browned on bottom, ⏱️ 4 minutes . Add southwest spice blend and a pinch of salt and pepper. Continue to cook, stirring, until browned all over, ⏱️ 1 minutes . Turn off heat; transfer to a medium bowl .

   corn: 1 c, southwest spice blend: 1 tbsp
5. 

   5

   Place flour tortillas on a baking sheet . Drizzle on both sides with olive oil; rub all over to coat. Poke all over with a fork. Broil, flipping halfway through, until lightly browned, ⏱️ 1 minutes per side. Keep a close eye on them as they brown quickly.

   flour tortillas: 2 pieces
6. 

   6

   Spread tortillas with mashed beans. Evenly top with mexican cheese blend , corn, pico de gallo, crema, and remaining jalapeño to taste. Serve with remaining lime wedges on the side for squeezing over.

   mexican cheese blend: ¼ cup