Corn, Avocado and Black Bean Tostadas

Ingredients

• 1 small avocado pitted ripe peeled chopped
• 15 oz black beans drained and rinsed canned
• 8 6-inch corn tortillas 
• 8 6-inch corn tortillas 
• 0.5 teaspoon pepper red crushed
• 2 tablespoons cilantro leaves fresh finely chopped
• 1 cup corn frozen
• 2 teaspoons juice of lime 
• 2 tablespoons olive oil 
• 4 servings salt 
• 0.5 cup cheddar cheese shredded

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 350F. Arrange tortillas on a baking sheet, mist with cooking spray and sprinkle with salt.
2. Bake until beginning to crisp, 5 to 7 minutes.
3. While tortillas are toasting, combine beans, corn, avocado, cilantro, olive oil, lime juice and red pepper flakes in a large bowl. Top tortillas, still on baking sheet, with some bean and corn mixture.
4. Sprinkle with Cheddar.
5. Turn oven to broil and broil tostadas until cheese has melted and is beginning to brown, 1 to 2 minutes.
6. Serve immediately.