Mexican Street corn and bean tostadas

By á-22984

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

Preparation

Step 1

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.