Tostadas are crispy tortillas with all the fixings on top—basically, they’re crunchy flat tacos that have plenty of surface area for piling it on. The fixings on these don’t disappoint, either: you’ve got black beans, diced tomato, and charred corn for chunky texture, plus jalapeño for heat and pickled shallot for an acidic punch. It doesn’t matter if you dig in with a knife and fork or eat them with your hands—these tostadas are delicious either way.
Corn on the Cob
White Wine Vinegar
Monterey Jack Cheese
Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Cut corn kernels from cob. Finely dice tomato. Drain beans, reserving liquid. Halve, peel, and thinly slice shallot. Zest ½ tsp zest from lime, then cut into quarters. Roughly chop cilantro. Thinly slice jalapeño, removing ribs and seeds first for less heat.
Toss shallot, vinegar, and ½ tsp sugar in a small bowl. Season with salt and pepper. Set aside. Heat a drizzle of olive oil in a medium pan over high heat. Add corn and cook, tossing occasionally, until lightly charred, 3-4 minutes. Season with salt and pepper. Remove from pan and set aside.
Place tortillas on a foil-lined baking sheet and sprinkle with a large drizzle of olive oil and a big pinch of salt. Using tongs, gently turn tortillas to coat all over, then spread out in a single layer on sheet. Bake in oven for 6 minutes, then flip and bake until golden-brown, 4-6 minutes more. Set aside to cool slightly. TIP: Place on a wire rack to cool faster.
Heat a large drizzle of oil in a small pot over medium heat. Add beans and half the fry seasoning. Cook until beans are slightly soft, 2-3 minutes. Add ¼ cup bean liquid and a pinch of salt. Reduce heat to medium low and cook, stirring occasionally, until fully warmed through, 1-2 minutes. Mash with a potato masher or fork until mostly smooth.
Stir together corn, juice from one lime quarter, 1 TBSP sour cream (save the rest for the crema), cheese, and remaining fry seasoning in a small bowl. Season with salt and pepper. In another small bowl, combine remaining sour cream, 1 TBSP cilantro, lime zest, a squeeze of lime juice, and 1 TBSP water. Season with salt and pepper.
Divide tortillas between plates. Spread each with beans, then top with tomato, corn mixture, and shallot. Drizzle with crema. Sprinkle with remaining cilantro and jalapeño (to taste).