Cheesy Corn Tostadas
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Cheesy Corn Tostadas

Cheesy Corn Tostadas

with Black Beans and Tomato

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:
Spicy
Allergens:
Soy
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time
DifficultyEasy

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

(Contains Soy, Wheat)

1 tablespoon

Fry Seasoning

4 tablespoon

Sour Cream

(Contains Milk)

¼ cup

Monterey Jack Cheese

(Contains Milk)

Not included in your delivery

½ teaspoon

Sugar

1 tablespoon

Olive Oil

2 teaspoon

Vegetable Oil

Salt

Pepper

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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

Strainer
Zester
Medium Pan
Small Bowl
Aluminum Foil
Baking Sheet
Potato Masher
Small pot

Instructions

Prep
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.

Pickle Shallots and Char Corn
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.

Make Tostadas
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.

Warm Beans
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.

Coat Corn and Make Crema
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.

Assemble Tostadas
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).