Black Bean Tostadas

Sometimes, I really crave hot lunches. And I'm not talking leftovers from the night before. I want something made right before I eat it. I've gotten used to leftovers, but it rarely tastes as good as when I first made it. Plus, cooking relaxes me, and there are just days I need to get away from work. Today was one of those days. Probably because I had a case of the Mondays.

Luckily, I go home for lunch every day. This afternoon I was working from a recipe in theory. Only, I was missing two ingredients, and didn't really pay much attention to the directions. It still tasted fine. Corn, grape tomatoes, jalapenos, and red onion over black beans on a 6-inch (taco sized) flour tortilla with just a smidge of Monterey Jack cheese and a dollop of light sour cream. Not the fanciest of meals, but it was a perfect lunch with an apple on the side.

Black Bean Tostadas
1/2 cup frozen corn, thawed
1/2 cup grape tomatoes, quartered
1/2 jalapeno, seeds and ribs removed
1/4 small red onion
2 tsp olive oil
lime juice, salt and pepper to taste
1/2 cup black beans
1 small flour tortilla (6-inch)
2 tbsp shredded Monterey Jack cheese

Preheat oven to 475. In a small bowl, combine corn, tomatoes, jalapeno, red onion, oil, lime juice salt and pepper.

Brush tortilla with oil (or spray it with olive oil like I did) and top with black beans, part of the corn salsa, and the cheese. Bake for 8-10 minutes until cheese is melted and edges are crispy.

Serve with sour cream and leftover salsa on the side.