Mexican Street corn and bean tostadas

Mexican Street corn and bean tostadas
Mexican Street corn and bean tostadas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 2

    cans 2 (15-oz) cans black beans, drained and rinsed

  • 1 1

    pkg 1 (12-oz) pkg frozen whole kernel corn, thawed

  • 2 2

    2 Tbsp olive oil

  • 1/4 1/4

    1/4 cup spicy chipotle mayonnaise

  • 12 12

    12 (0.63-oz) tostada shells (such as Guerrero)

  • 1 1

    1 cup shredded Monterey Jack cheese

  • 1/2 1/2

    1/2 cup reduced-fat sour cream

  • 1/2 1/2

    1/2 cup fresh salsa

Directions

Preheat oven to 400°F. Cook beans and corn in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes or until thoroughly heated. Stir in mayonnaise. Remove from heat. Place tostada shells on a baking sheet. Top with bean mixture; sprinkle with cheese. Bake 5 to 6 minutes or until cheese is melted. Top with sour cream and salsa.

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