Chipotle Bean and Corn Tostadas

Ingredients

• 15 oz can Refried black beans
• 2 tablespoons Chipotle peppers in adobo sauce, minced
• 1 cup Frozen or canned corn kernels
• 8 pieces Corn tostada shells
• 2 cups Shredded green cabbage
• 2 tablespoons Fresh lime juice
• 0.25 cup Cilantro, chopped
• 0.5 cup Crumbled cotija cheese
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt

Instructions

1. 1

   In a small bowl, toss the shredded cabbage with lime juice and a pinch of salt, then set aside to marinate.

2. 2

   Heat olive oil in a skillet over medium-high heat and add the corn, cooking until slightly charred and golden.

3. 3

   In a small saucepan, combine the refried beans and minced chipotle peppers, heating over medium until warm.

4. 4

   Stir a splash of water into the beans if they are too thick to spread easily.

5. 5

   Place the tostada shells on a clean surface or baking sheet.

6. 6

   Spread a generous layer of the spicy chipotle beans onto each tostada shell.

7. 7

   Top the beans with a handful of the lime-infused cabbage slaw and the roasted corn.

8. 8

   Garnish with crumbled cotija cheese and fresh cilantro before serving immediately.