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Time
35 min
Level
Basic
Author
hellofresh

Cheesy Corn Tostadas | with Black Beans and Tomato

spicy
wheat
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Cut corn kernels from cob. Finely dice tomato. Drain beans, reserving liquid. Halve, peel, and thinly slice shallot. Zest ½ tsp zest from lime, then cut into quarters. Roughly chop cilantro. Thinly slice jalapeño, removing ribs and seeds first for less heat.
2
Toss shallot, vinegar, and ½ tsp sugar in a small bowl. Season with salt and pepper. Set aside. Heat a drizzle of olive oil in a medium pan over high heat. Add corn and cook, tossing occasionally, until lightly charred, 3-4 minutes. Season with salt and pepper. Remove from pan and set aside.
3
Place tortillas on a foil-lined baking sheet and sprinkle with a large drizzle of olive oil and a big pinch of salt. Using tongs, gently turn tortillas to coat all over, then spread out in a single layer on sheet. Bake in oven for 6 minutes, then flip and bake until golden-brown, 4-6 minutes more. Set aside to cool slightly. TIP: Place on a wire rack to cool faster.
4
Heat a large drizzle of oil in a small pot over medium heat. Add beans and half the fry seasoning. Cook until beans are slightly soft, 2-3 minutes. Add ¼ cup bean liquid and a pinch of salt. Reduce heat to medium low and cook, stirring occasionally, until fully warmed through, 1-2 minutes. Mash with a potato masher or fork until mostly smooth.
5
Stir together corn, juice from one lime quarter, 1 TBSP sour cream (save the rest for the crema), cheese, and remaining fry seasoning in a small bowl. Season with salt and pepper. In another small bowl, combine remaining sour cream, 1 TBSP cilantro, lime zest, a squeeze of lime juice, and 1 TBSP water. Season with salt and pepper.
6
Divide tortillas between plates. Spread each with beans, then top with tomato, corn mixture, and shallot. Drizzle with crema. Sprinkle with remaining cilantro and jalapeño (to taste).
Micro nutrients
Total weight
569.73g
Carbs
220.46g
Dietary fiber
36.89g
Sugar
19.24g
Fats
34.78g
Saturated
10.9g
Poly
6.42g
Mono
14.99g
Trans
0.21g
Proteins
60.14g
Calcium
92.47%
Iron
134.44%
Magnesium
186.99%
Vitamin A
46.4%
Vitamin C
74.54%
Vitamin D
0mg
Vitamin B6
0mg
Vitamin B12
0mg
Cholesterol
17.42%
Sodium
171.84%
Potassium
148.55%
Percentages are based on a diet of 2000 calories a day.
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