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Cheesy Corn Tostadas

Cheesy Corn Tostadas

with Black Beans and Tomato

Rated 3.3 / 4
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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.

Tags:Egg freeNut freeSpicy
Allergens:WheatMilk
Preparation Time
35 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
Ingredients
serving amount

1 unit

Corn on the Cob

1 unit

Roma Tomato

13.4 ounce

Black Beans

1 unit

Shallot

1 unit

Lime

¼ ounce

Cilantro

1 unit

Jalapeño

5 teaspoon

White Wine Vinegar

6 unit

Flour Tortillas

(ContainsWheat)

1 tablespoon

Fry Seasoning

4 tablespoon

Sour Cream

(ContainsMilk)

¼ cup

Monterey Jack Cheese

(ContainsMilk)

Not included in your delivery

½ teaspoon

Sugar

1 tablespoon

Olive Oil

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat28 g
Saturated Fat10 g
Carbohydrate84 g
Sugar10 g
Dietary Fiber22 g
Protein25 g
Cholesterol35 mg
Sodium790 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Strainer
Zester
Medium Pan
Small Bowl
Aluminum Foil
Baking Sheet
Potato Masher
Small pot
InstructionsPDF
Instructions
1

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.

2

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.

3

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.

4

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.

5

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.

6

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).