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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

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.

(For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated, Cook’s Country, and America’s Test Kitchen Kids — offers reliable recipes for cooks of all ages and skill levels. See more online at www.americastestkitchen.com/TCA.)

©2022 America’s Test Kitchen. Distributed by Tribune Content Agency, LLC.


 

 

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