Smoky Black Bean and Corn Tostadas

🥘 Ingredients

• Mexican cheese blend
  1 c
• Roma tomato
  2 unit
• Southwest Spice Blend
  2 tbsp
• ancho chili powder
  2 tsp
• black beans
  26.4 oz
• cilantro
  ½ oz
• corn
  26.8 oz
• flour tortillas
  12 unit
• jalapeño
  2 unit
• lime
  2 unit
• olive oil
  4 tbsp
• paper towels
• pepper
• salt
• sour cream
  1/2 c
• water
• yellow onion
  2 unit

🍳 Cookware

• small bowl
• medium bowl
• medium pot
• large dry pan
• medium bowl
• baking sheet

1. 

   1

   >> Image: step 1
2. 

   2

   Adjust rack to top position and preheat broiler to high (or oven to 500 degrees). Wash and dry all produce. Dice Roma tomato . Chop cilantro , keeping leaves and stems separate. Deseed and finely dice jalapeño . Zest and quarter lime . Halve, peel, and dice yellow onion . Drain and rinse black beans , reserving liquid in a small bowl .

   Roma tomato: 2 unit, cilantro: ½ oz, jalapeño: 2 unit, lime: 2 unit, yellow onion: 2 unit, black beans: 26.4 oz
3. 

   3

   >> Image: step 2
4. 

   4

   In a medium bowl , combine tomato, cilantro leaves, half the jalapeño, juice from 2 lime wedges (4 wedges for 4 servings), and 2 TBSP onion (3 TBSP for 4 servings); season with salt and pepper . In a second small bowl, combine sour cream and lime zest to taste. Stir in water , 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt and pepper.

   salt, pepper, sour cream: 1/2 c, water
5. 

   5

   >> Image: step 3
6. 

   6

   Heat a large drizzle of olive oil in a medium pot over medium-high heat. Add remaining onion and cook, stirring, until softened, ⏱️ 2 minutes to ⏱️ 3 minutes . Add beans, ancho chili powder , and cilantro stems. Stir until fragrant and thoroughly combined, ⏱️ 2 minutes to ⏱️ 3 minutes . Add reserved bean liquid and a pinch of salt. Cook until thickened, ⏱️ 4 minutes to ⏱️ 5 minutes . Turn off heat; mash beans until mostly smooth.

   olive oil: 4 tbsp, ancho chili powder: 2 tsp
7. 7

   >> Image: step 4
8. 8

   Meanwhile, drain corn and pat dry with paper towels . (TIP: The drier your corn, the less likely it is to pop.) Heat a large dry pan over medium-high heat. Add corn and cook, without stirring, until browned on bottom, ⏱️ 4 minutes . Add 1 TBSP Southwest Spice Blend and a pinch of salt and pepper. Continue to cook, stirring, until browned all over, ⏱️ 1 minutes more. Turn off heat; transfer to a second medium bowl .

   corn: 26.8 oz, paper towels, Southwest Spice Blend: 2 tbsp
9. 9

   >> Image: step 5
10. 10

    Place flour tortillas on a baking sheet . Drizzle on both sides with olive oil; rub to coat. Poke all over with a fork. Broil, flipping halfway through, until lightly browned, ⏱️ 1 minutes to ⏱️ 2 minutes per side. TIP: Tortillas brown quickly! Keep a close eye on them.

    flour tortillas: 12 unit
11. 11

    >> Image: step 6
12. 12

    Spread tortillas with beans. Evenly top with Mexican cheese blend , corn, salsa, crema, and remaining jalapeño to taste. Serve with remaining lime wedges on the side for squeezing over.

    Mexican cheese blend: 1 c