And now for something a little different.
These are a great make ahead meal – prep the bean mixture, corn mixture and pickled red onions ahead of time. When you’re ready to eat, simply toast the tortillas, reheat the beans and throw a few together.
At the last cooking class I taught, these were the unanimous favorite dish, tied with Pulled Chicken Sliders with Honey Chipotle BBQ Sauce.
Berries with Sweet Cashew Cream was a close second.
I like to make these tostadas when sweet corn is in season, but frozen corn may be substituted in off season.