Pinto Bean & Cheddar Tostadas with Fresh Corn & Tomato Salad

Step 1

1. Prep ingredients
Preheat oven to 450°F with racks in the center and upper third. Peel and finely chop 2 teaspoons garlic. Shuck corn, removing any strings, then cut kernels from cob. Core tomato, then finely chop.

2. Marinate tomatoes
In a medium bowl, whisk to combine ½ teaspoon of the garlic, 4 teaspoons vinegar, 2 teaspoons oil, and a pinch each salt and pepper. Add tomatoes, stirring to combine.

3. Cook corn
Heat 2 tablespoons oil in a large skillet over medium-high until shimmering. Add corn and a pinch each salt and pepper. Cook, stirring, until corn is tender and browned in spots, 3–4 minutes. Transfer to bowl with tomatoes. Return skillet to stovetop.

4. Season refried beans
Heat 2 tablespoons oil in same skillet over medium. Add 1½ tablespoons taco seasoning and remaining garlic; cook until fragrant, 30 seconds. Add beans and their liquid. Cook over medium-high until liquid is reduced by half, 5–6 minutes. Remove from heat. Mash beans with 2 tablespoons butter. Season to taste with salt and pepper.

5. Finish & serve
Brush tortillas generously with oil and place on 2 rimmed baking sheets. Bake on center and top racks until lightly browned in spots, 8–10 minutes, rotating trays halfway. Flip tortillas. Top with refried beans and cheese. Return to oven until cheese melts, 5–6 minutes, rotating half way through. Serve tostadas with salad alongside. Enjoy!

6. Make it meaty!
Top these veggie tostadas with grilled chicken strips or even crispy, rendered chorizo sausage for a little kick.