Smoky Black Bean and Corn Tostadas

In a medium bowl, combine tomato, cilantro leaves, half the jalapeño, juice from 2 lime wedges (4 wedges for 4 servings), and 2 TBSP onion (3 TBSP for 4 servings); 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.

Heat a large drizzle of oil in a medium pot over medium-high heat. Add remaining onion and cook, stirring, until softened, 2-3 minutes. Add beans, chili powder, and cilantro stems. Cook, stirring, until fragrant and thoroughly combined, 2-3 minutes. Add bean liquid and a pinch of salt. Cook until thickened, 4-5 minutes. Turn off heat; mash beans until mostly smooth.

Meanwhile, drain corn and pat dry with paper towels. (TIP: The drier your corn, the less likely it is to pop.) Heat a large dry pan over medium-high heat. Add corn and cook, without stirring, until browned on bottom, about 4 minutes. Add 1 TBSP Southwest Spice and a pinch of salt and pepper. Continue to cook, stirring, until browned all over, about 1 minute more. Turn off heat; transfer to a second medium bowl.

Place 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, 1-2 minutes per side. TIP: Tortillas brown quickly! Keep a close eye on them.