Black bean tostadas with corn relish

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In the morning, start corn relish. Squeeze limes into medium bowl. Thinly slice scallions and add to bowl along with corn. Add 1 tbsp oil and season with salt and pepper. Toss to combine. Cover and refrigerate.

Step 2

Morning prep vegetables. Halve jalapenos remove ribs and seeds for less heat. Mince. Halve tomatoes. Combine in an airtight container. Cover and refrigerate.

Step 3

At dinnertime, preheat oven to 375° or 400°. Arrange tortillas on 2 baking sheets. Brush both sides with remaining 2 tbsp of oil. Rinse and drain beans. Sprinkle beans over tortillas. Top with tomatoes, jalapeno and cheese. Bake about 10 minutes until golden and crisp rotating sheets halfway through.

Step 4

Finish corn relish. While tortillas are baking, pit and peel avocado and dice. Toss with corn mixture to combine.

Step 5

Serve. Top tortillas with corn relish and sour cream.