Ingredients
Scale
- 1 1/2 cups whole kernel corn (frozen or DRAINED canned corn)
- 10 ounces Rotel tomatoes drained
- 1 teaspoon freeze-dried cilantro (or 1 tablespoon chopped fresh cilantro)
- 1/2 lime juiced
- pinch sea salt or to taste
- 6 corn tostadas
- 20 ounces canned refried beans
- 1 1/2 cups shredded Mexican blend cheese
- shredded cabbage
- sour cream
- guacamole
- additional salsa (optional)
Instructions
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Preheat oven to 375 degrees F. Line a baking sheet with a silicone mat or aluminum foil to make cleanup easy.
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Stir together corn, tomatoes, cilantro, lime, and salt. (This salsa could also be used on its own for dipping.)
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Spread refried beans evenly over tostadas, being careful not to press too hard and crack the tostadas as you work. Arrange tostadas in a single layer on the prepared baking sheet as you go.
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Spread corn salsa evenly over each tostada, and then sprinkle cheese over the corn. Bake in preheated oven for 8-10 minutes or until cheese is fully melted.
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Transfer hot tostadas to plates and top with cabbage, sour cream, guacamole, and salsa as desired. Dig in!
Notes
You can click here to get a quick guacamole recipe, or you can use prepared guacamole as a shortcut.
- Prep Time: 10
- Cook Time: 10