Mexican Street Corn Tostadas
Ingredients
- 2 Tbsp butter
- ½ cup chopped onion
- 2 (15-oz) cans black beans, drained and rinsed
- 1 (12-oz) pkg frozen corn kernels
- ¼ cup mayonnaise
- 2 Tbsp lime juice
- 2 tsp ground cumin
- 12 tostada shells
- 1 (8-oz) block Monterey Jack cheese, shredded
- 1 (8-oz) carton sour cream
- 1 cup refrigerated salsa
Instructions
- Preheat oven to 400°F. Melt butter in a large skillet over medium-high heat; add onion, and sauté 5 minutes. Stir in beans and corn; cook, stirring often, 3 minutes. Stir in mayonnaise, lime juice, and cumin.
- Remove from heat. Place tostada shells on a baking sheet. Top with corn mixture; sprinkle with cheese.
- Bake 5 minutes or until cheese melts. Top with sour cream and salsa.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
622
|
622
|
| Fat (g) | 36 | 36 |
| Sat. Fat (g) | 17 | 17 |
| Protein (g) | 22 | 22 |
| Carb (g) | 60 | 60 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 955 | 955 |
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