Cheesy Corn Tostadas

🥘 Ingredients

• black beans
  1 can
• cilantro
  1 bunch
• corn
  1 can
• flour tortillas
  2 unit
• fry seasoning
  2 tsp
• jalapeño
  1 unit
• lime
  1 unit
• monterey jack cheese
  ½ cups
• olive oil
  2 tbsp
• roma tomato
  1 unit
• shallot
  1 unit
• sour cream
  ¼ cups
• sugar
  1 tsp
• vegetable oil
  1 tbsp
• white wine vinegar
  2 tbsp

🍳 Cookware

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

1. 

   1

   corn roma tomato black beans shallot lime cilantro jalapeño white wine vinegar flour tortillas fry seasoning sour cream monterey jack cheese sugar olive oil vegetable oil

   corn: 1 can, roma tomato: 1 unit, black beans: 1 can, shallot: 1 unit, lime: 1 unit, cilantro: 1 bunch, jalapeño: 1 unit, white wine vinegar: 2 tbsp, flour tortillas: 2 unit, fry seasoning: 2 tsp, sour cream: ¼ cups, monterey jack cheese: ½ cups, sugar: 1 tsp, olive oil: 2 tbsp, vegetable oil: 1 tbsp
2. 

   2

   Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. Drain corn and pat dry with paper towels. Finely dice tomato. Drain beans, reserving liquid. Halve, peel, and thinly slice shallot. Zest lime until you have ½ tsp; quarter lime. Roughly chop cilantro. Thinly slice jalapeño, removing ribs and seeds first for less heat.
3. 

   3

   In a small bowl , toss shallot, vinegar, and ½ tsp sugar. Season with salt and pepper. Set aside. Heat a medium pan over high heat. If your pan isn’t nonstick, heat with a drizzle of olive oil. Add half the corn and cook, stirring occasionally, until lightly charred, ⏱️ 3 minutes . If corn begins to pop, cover pan. Season with salt and pepper.
4. 

   4

   Place tortillas on a foil-lined baking sheet and top 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. Prick each tortilla a few times to prevent puffing when baking. Bake for ⏱️ 6 minutes , then flip and bake until golden brown, ⏱️ 4 minutes more. Set aside to cool slightly. Place on a wire rack to cool faster.
5. 

   5

   Heat a large drizzle of vegetable oil in a small pot over medium heat. Add beans and half the fry seasoning. Cook until beans are slightly soft, ⏱️ 2 minutes . Add ¼ cup bean liquid and a pinch of salt. Reduce heat to medium low and cook, stirring occasionally, until warmed through, ⏱️ 1 minutes . Mash with a potato masher or fork until mostly smooth.
6. 

   6

   In a second small bowl , combine charred corn, juice from 1 lime wedge, 1 TBSP sour cream, cheese, and remaining fry seasoning. Season with salt and pepper. In a third 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.
7. 7

   Divide tortillas between plates. Spread each with beans, then top with tomato, corn mixture, and pickled shallot. Drizzle with crema. Sprinkle with remaining cilantro and jalapeño to taste.