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