Black Bean Tostadas with Corn Relish

This is a slightly adapted Martha Stewart recipe. I made then with small corn tortillas, because that's what I had in the fridge, and they're a bit healthier than flour. I will say, the texture of the corn tortilla after baking was a little funky, slightly chewy in the middle, but nice and crispy on the edges. Use whatever you like or have. 

You can use canned black beans, we just prefer to soak our own organic beans because they are sodium free. To do this, soak the beans covered in water overnight. Drain and rinse. Place beans in a sauce pan and cover with plenty of water.  Bring to a boil and then reduce to a simmer for 1 1/2 hours. Stir occasionally to avoid sticking. Drain.  They are now ready to use. 


Makes 5 tostadas - serves 2

1 lime
small bunch of scallions or chives, chopped
2 ears of corn, remove kernels from the cob
1 jalapeno, finely chopped
large handful of cilantro, chopped
1 large tomato, chopped (or 1 pint grape/cherry tomatoes)
about 1 cup black bean
cheddar cheese, shredded
5 small tortillas, corn or flour
1 avocado
sour cream

Preheat oven to 475. Line a baking sheet with parchment paper.

Combine corn, chives, jalapeno, cilantro, and juice of 1 lime.  Set aside.

Place tortillas on the baking sheet. Divide beans and tomato between the tortillas. Sprinkle with cheese. Bake for 15 minutes, until the edges of the tortillas start to crisp and cheese melts.

Divide the corn between the tortillas. Sprinkle with chopped avocado and serve with sour cream.