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Name: Roasted Tomato and Corn Tostadas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 1/2 pounds cherry tomatoes cut in half; 2 ears corn; 2 tablespoons chilli oil; 1 cup vegetarian refried black beans; 8 6 inch corn tostadas; 1 cup queso fresco

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INGREDIENTS

1 1/2 pounds cherry tomatoes ; cut in half
2 ears corn
2 tablespoons chilli oil
1 cup vegetarian refried black beans
8 6 inch corn tostadas
1 cup queso fresco

INSTRUCTIONS

1, Adjust oven racks to upper middle and ower middle positions and heat oven to 450 degrees. Halve tomatoes and cut corn kernels from cobs. Toss tomatoes, corn 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon perrer together in large bowl, then transfer vegetables to rimmed baking sheet, spreading them into even layer. Bake on upper rack, stirring occasionally, until tomatoes are softened and begin to brown, 20- 25 minutes.

2. Combine beans, remaining 1/1/2 teaspoons oil, and 1/4 teaspoon salt in second bowl. Evenly space tostadas on second rimmed baking sheet. Evely spread bean mixture onto tostadas. During final 5 minutes of vegetale roasting time, bake tostadas on lower rack until beans are warm, about 5 minutes. Divide vegtalbles evenly among warm tostadas, srinkle with wueso fresco and serve.

NOTES

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Roasted Tomato and Corn Tostadas

1 1/2 pounds cherry tomatoes cut in half
2 ears corn
2 tablespoons chilli oil
1 cup vegetarian refried black beans
8 6 inch corn tostadas
1 cup queso fresco

1,  Adjust oven racks to upper middle and ower middle positions and heat oven to 450 degrees.  Halve tomatoes and cut corn kernels from cobs.  Toss tomatoes, corn 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon perrer together in large bowl, then transfer vegetables to rimmed baking sheet, spreading them into even layer.  Bake on upper rack, stirring occasionally, until tomatoes are softened and begin to brown, 20- 25 minutes.

2.  Combine beans, remaining 1/1/2 teaspoons oil, and 1/4 teaspoon salt in second bowl.  Evenly space tostadas on second rimmed baking sheet.  Evely spread bean mixture onto tostadas.  During final 5 minutes of vegetale roasting time, bake tostadas on lower rack until beans are warm, about 5 minutes.  Divide vegtalbles evenly among warm tostadas, srinkle with wueso fresco and serve.

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Nutrition

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Serving Size: 1 Serving (373g)
Recipe Makes: 4 Servings

Calories: 548
Calories from Fat: 240 (44%)

Amt Per Serving		% DV

	Total Fat 26.6g	35 %
	Saturated Fat 10.5g	52 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 1.4g
Cholesterol 15.1mg		5 %
Sodium 496.5mg		17 %
Potassium 749mg		20 %
Total Carbohydrate 61.7g		18 %
	Dietary Fiber 9.8g	39 %
	Sugars, other 51.9g
Protein 15.9g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 548

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