Black-Bean Tostadas with Corn Relish

Ingredients:

• 2 limes
• 2 scallions
• 1 package (10 ounces) frozen corn kernels
• 3 tablespoons olive oil
• Coarse salt and ground pepper
• 1 jalapeno chile
• 1 pint grape tomatoes
• 8 ounces Monterey Jack cheese, not sliced
• 4 flour tortillas (6-inch)
• 1 can (15 ounces) black beans
• 1 avocado
• Reduced-fat sour cream, for serving (optional)

Instructions:

1. 1. Start corn relish: Squeeze limes into a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate.
2. 2. Prep vegetables: Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.
3. 3. Shred Cheese: Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.
4. 1. Make tostadas: Preheat oven to 475 degrees. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.
5. 2. Finish corn relish: While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.
6. 3. Serve: Top tostadas with corn relish, and, if desired, sour cream.

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