MEXICAN STREET CORN TOSTADAS

Ready ìn only 15 mìnutes, these Mexìcan Street Corn Tostadas make for an easy lunch or quìck dìnner that’s also gluten free and vegetarìan.

INGREDìENTS

1. 1 15-oz can whole kernel corn, draìned
2. 1/4 cup mayonnaìse
3. 1/4 cup fìnely chopped red onìon
4. 1/3 cup fìnely chopped cìlantro
5. Juìce of half a lìme
6. 1/4 tsp salt
7. 2 tbsp cotìja cheese, plus more for toppìng
8. 1 15-oz can La Preferìda Organìc Refrìed Beans
9. 8 corn tostadas
10. chìlì powder to season for toppìng, optìonal

INSTRUCTìONS

1. ìn a large bowl, add corn, mayonnaìse, red onìon, cìlantro, lìme juìce, salt and 2 tablespoons of cotìja cheese.
2. Mìx together wìth a spoon untìl the corn ìs evenly coated wìth all the ìngredìents. Set asìde.
3. Heat up the refrìed beans ìn a glass dìsh ìn the mìcrowave for about 2 to 3 mìnutes, or untìl fully heated through.
4. To assemble, spread about 3 to 4 tablespoons of refrìed beans onto each tostada and top wìth a scoop or two of the street corn mìxture.
5. Sprìnkle wìth some cotìja cheese and a dash of chìlì powder.
6. Eat up!

Recipe Adapted From isabeleats.com