Black Bean Tostadas with Corn Relish
1 jalapeño pepper
1 pint grape tomatoes
8 oz Monterey Jack cheese, not sliced
(4) 6-inch flour tortillas
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
(1) 15-oz can black beans
(1) 8-oz jar DLM Corn Relish
Sea salt and ground pepper
Sour cream for serving (optional)
Halve jalapeño, remove ribs and seeds, and mince. Halve tomatoes. Place both in a small bowl, set aside.
Coarsely grate cheese and place in a small bowl. Preheat oven to 475°F. Arrange tortillas on two baking sheets; brush both sides with oil. Rinse and drain black beans; sprinkle over tortilla. Top with tomatoes, jalapeño, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.
While tostadas are baking, pit and peel avocado; dice. Toss with corn relish and season with salt and pepper.
To serve, top tostadas with corn relish and sour cream, if desired.
Makes 4 servings
Allergy Warning: Contains milk and wheat