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

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1/2 cup crumbled queso fresco or feta cheese

1/4 cup fresh cilantro leaves

1. Adjust oven rack to lower-­middle position and heat oven to 400 degrees.

2. In a medium bowl, stir tomatoes, corn, 1 tablespoon oil, chili powder (if using), and salt until well combined.

3. Spread tomato mixture into a 13-by-9-inch baking dish. Bake until tomatoes are soft, 20 to 25 minutes.

4. Meanwhile, in a small bowl, stir refried beans and remaining 1 teaspoon oil until smooth. Use the back of a small spoon to spread beans evenly over tostadas. Place tostadas on a rimmed baking sheet.


5. Transfer the baking dish to a cooling rack. Use a large spoon to carefully spoon tomato mixture evenly over tostadas. Bake tostadas until the beans are warm, about 5 minutes.

6. Transfer the baking sheet to a cooling rack. Sprinkle with cheese and cilantro. Use a spatula to carefully transfer tostadas to plates. Serve.

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