Roasted Corn & Bean Tostadas with Broccoli Slaw

Updated at: Thu, 17 Aug 2023 09:05:15 GMT

Step 1

Preheat oven to broil and position rack under the broiler.

Step 2

Remove the husks from the corn and brush with oil. Place on the top rack in the oven and cook for 6-8 minutes, flipping halfway through, until the corn begins to turn golden brown.

Step 3

Wash and dry the fresh produce. Skip the broccoli slaw if it came pre-washed.

Step 4

Small dice the tomatoes and set aside.

Step 5

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Set aside.

Step 6

When the corn is done cooking, remove from oven and let cool for 5-6 minutes, until slightly warm to the touch.

Step 7

Preheat oven to 205°C (400°F). Line two baking sheets with parchment paper.

Step 8

Drizzle both sides of the tortillas with oil and sprinkle with salt; place in a single layer on two baking sheets. Bake for 10-15 minutes, flipping halfway through, until the tortillas are crispy and lightly browned on both sides.

Step 9

While tortillas bake, drain and rinse the beans in a colander; add to a medium bowl.

Step 10

Juice two limes and add to the bowl with the beans.

Step 11

Add oil, spices, and water to the bowl. Use a fork or potato masher to mash the mixture until smooth.

Step 12

When the tortillas are done, remove from the oven and set aside.

Step 13

Stand corn upright on a cutting board and use a sharp knife to carefully cut kernels off of the cob.

Step 14

Cut the remaining lime into wedges.

Step 15

To assemble, top the tortillas with bean mixture, tomatoes, broccoli slaw, roasted corn, and cilantro. Garnish with lime wedges and enjoy!

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