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Recipe: Roasted Tomato and Corn Tostados


Roasted Tomato and Corn Tostados

This was a recipe in Summer's cookbook - The Complete Cookbook for Young Chefs.  She made it for dinner and I LOVED them!  

2 1/2 cups cherry tomatoes, cut in half
1/2 cup frozen corn
1 tbsp. plus 1 tsp. vegetable oil, measured separately
1/2 tsp. chili powder
1/4 tsp. salt
1/2 cup refried beans
4 (6 inch) corn tostados
1/2 cup crumbled queso fresco
1/4 cup fresh cilantro leaves

Preheat oven to 400 degrees.  Mix together tomatoes, 1 tbsp. oil, chili powder, and salt.
Spread tomato mixture into a 9x13 baking dish.  Bake until tomatoes are soft, 20-25 minutes.
In a small bowl, stir refried beans and remaining 1 tsp. oil until smooth.  Spread beans evenly over tostadas.  Place tostadas on a rimmed baking sheet.
Spoon tomato mixture evenly over tostadas. Bake tostadas until beans are warm, about 5 minutes.
Sprinkle with cheese and cilantro.  Serve and enjoy!
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