Heirloom Tomato and Corn Tostada

Baking sheet, cutting board, knife, skillet, medium bowl, spoon

Ingredients

• 4 small corn tortillas
• 2 colorful heirloom tomatoes, diced
• 2 cups fresh or frozen corn
• 1 cup refried beans
• 1/2 lime, juiced
• Small bunch fresh cilantro, chopped
• Pinch of ground cumin
• Cooking spray or oil
• Optional toppings: cotija cheese, chopped red onion, sliced jalapenos, salsa, extra cilantro

Directions

1. Preheat the oven to 415F. If using fresh corn, cut the kernels off the cob. Spread the corn on a baking sheet and roast in the oven for 15-20 minutes, stirring halfway, until lightly browned. Set aside. 
2. Lightly spray both sides of the tortilla with oil. Place on a baking sheet and bake for 4 minutes. Flip and bake for another 5 minutes, or until crisp.
3. Heat the refried beans in a skillet over medium-low heat until warmed through. 
4. In a bowl, combine the diced tomatoes, roasted corn, chopped cilantro, lime juice, and a pinch of cumin. Mix well.
5. To assemble the tostadas, spread a spoonful of refried beans on each baked tortilla. Top with the tomato-corn mixture and your favorite toppings.
6. Serve immediately while the tostadas are crisp. 

Nutrition Information (per 1 tostada)