Mexican Street Corn Tostadas
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- 1 Tbsp butter
- ¼ cup chopped onion
- 1 cup frozen corn kernels
- ¾ cup rinsed and drained canned black beans
- 2 Tbsp mayonnaise
- 1 Tbsp lime juice
- 1 tsp ground cumin
- 4 tostada shells
- ⅔ cup shredded Monterey Jack cheese
- ⅓ cup sour cream
- ⅓ cup refrigerated salsa
Instructions
- Preheat oven to 400°F. Melt butter in a skillet over medium-high heat; add onion, and sauté 5 minutes. Stir in corn and beans; 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 | 2 | |
| Calories |
647
|
647
|
| Fat (g) | 41 | 41 |
| Sat. Fat (g) | 18 | 18 |
| Protein (g) | 20 | 20 |
| Carb (g) | 56 | 56 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 901 | 901 |
Top Trending Meal Plan
This recipe selected from the eMeals Top Trending Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
