Start corn relish ahead of time. Squeeze limes into bowl. Add sliced scallions and corn. Add 1 Tbsp. olive oil and season with salt and pepper. Cover and refrigerate.
Halve jalapeno, remove seeds and rib for less heat, and halve grape tomatoes. Mix together. Store in refrigerator.
If using corn tortillas, brush with remaining olive oil. If using tostada shells, no need for oil. Rinse and drain beans. Sprinkle over shell. Top with tomatoes, jalapeno, and cheese. Bake until golden and crispy...about 10 minutes. While tostadas are baking, pit and peel avacado. Toss with corn mixture to combine. Top tostadas with corn relish and sour cream.
Originally Submitted
9/3/2007
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Black-Bean Tostadas with corn relish Recipe - Entrees - Maindishes
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