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Crispy tostadas topped with beans and veggies make a great lunch or a snack you can share!

America's Test Kitchen on

Tostadas are crispy, flat corn tortillas sold in the supermarket. They are a great base for lots of quick meals and snacks. In this recipe, they are topped with a flavorful combination of roasted tomatoes and corn plus refried beans. A sprinkling of queso fresco (a crumbly, mild Mexican cheese) adds creaminess and a slight tang, and cilantro brings freshness.

Roasted Corn and Tomato Tostadas

Serves 2 to 4

2 1/2 cups cherry tomatoes, cut in half

1/2 cup frozen corn

1 tablespoon plus 1 teaspoon vegetable oil, measured separately

 

1/2 teaspoon chili powder (optional)

1/4 teaspoon salt

1/2 cup refried beans

4 (6-­inch) corn tostadas

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