Name: Roasted Corn & Bean Tostadas with Broccoli Slaw
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (340 g) pkgs broccoli slaw; 1 ½ small bunches cilantro; 6 ears corn; 4 ½ limes; 3 (398 ml) cans pinto beans; 18 small corn tortillas; 3 tomatoes; chili powder; cumin, ground; extra virgin olive oil; garlic powder; onion powder; salt

Roasted Corn & Bean Tostadas with Broccoli SlawRoasted Corn & Bean Tostadas with Broccoli Slaw — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (340 g) pkgs broccoli slaw

1 ½ small bunches cilantro

6 ears corn

4 ½ limes

3 (398 ml) cans pinto beans

18 small corn tortillas

3 tomatoes

chili powder

cumin, ground

extra virgin olive oil

garlic powder

onion powder

salt

Instructions

Preheat oven to broil and position rack under the broiler.

Remove the husks from the corn and brush with oil. Place on the top rack in the oven and cook for 6-8 minutes, flipping halfway through, until the corn begins to turn golden brown.

Wash and dry the fresh produce. Skip the broccoli slaw if it came pre-washed.

Small dice the tomatoes and set aside.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Set aside.

When the corn is done cooking, remove from oven and let cool for 5-6 minutes, until slightly warm to the touch.

Preheat oven to 205°C (400°F). Line two baking sheets with parchment paper.

Drizzle both sides of the tortillas with oil and sprinkle with salt; place in a single layer on two baking sheets. Bake for 10-15 minutes, flipping halfway through, until the tortillas are crispy and lightly browned on both sides.

While tortillas bake, drain and rinse the beans in a colander; add to a medium bowl.

Juice three limes into the bowl with the beans.

Add oil, spices, and water to the bowl. Use a fork or potato masher to mash the mixture until smooth.

When the tortillas are done, remove from the oven and set aside.

Stand corn upright on a cutting board and use a sharp knife to carefully cut kernels off of the cob.

Cut the remaining limes into wedges.

To assemble, top the tortillas with bean mixture, tomatoes, broccoli slaw, roasted corn, and cilantro. Garnish with a lime wedge and enjoy!

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