Mexican Charred Corn & Black Bean Tostada Salads

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 8 corn tortillas
• 2 cups fresh sweet corn kernels
• 1 (15 oz) can canned black beans, drained and rinsed
• 2 cups heirloom tomatoes, diced
• 1 large avocado, diced
• 1/4 cup red onion, finely diced
• 1/3 cup fresh cilantro, chopped
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1/2 cup cotija cheese, crumbled
• 3 cups shredded romaine lettuce
• to taste hot sauce

Instructions

1. 1Preheat the oven to 400°F. Brush both sides of the corn tortillas lightly with olive oil and arrange them in a single layer on two baking sheets. Bake 8 to 10 minutes, flipping halfway, until golden, crisp, and lightly browned at the edges; set aside on a wire rack.
2. 2Meanwhile heat a large skillet over medium-high. Add the corn kernels and cook without stirring for 2 minutes to develop char, then stir and cook another 2 to 3 minutes until sweetly toasted. Transfer to a large bowl.
3. 3Add the drained black beans to the same skillet with a splash of water and the chili powder and cumin. Warm 2 to 3 minutes until steaming and fragrant, then scrape into the bowl with the corn.
4. 4To the corn and beans add the diced heirloom tomatoes, diced avocado, red onion, most of the cilantro, lime juice, remaining olive oil, and salt. Toss gently so the avocado stays in chunks and everything is coated in the bright dressing.
5. 5Place two crisp tostadas on each plate. Pile shredded romaine on each tostada as a base.
6. 6Spoon the charred corn, black bean, and tomato mixture generously over the lettuce.
7. 7Sprinkle crumbled cotija and the remaining cilantro over the top. Finish with a few dashes of hot sauce if desired.
8. 8Serve immediately while the tortillas are still shatteringly crisp; the salad component can be made ahead and assembled just before eating for the perfect work-from-home or packed lunch.