Lunch

Charred Corn & Black Bean Tostada Stack with Crema & Pickled Red Onion

Name: Charred Corn & Black Bean Tostada Stack with Crema & Pickled Red Onion
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Ingredients: 4 small corn tortillas; 2 tbsp neutral oil (for frying); 1 can (15 oz) black beans, drained; 1½ cups fresh or frozen corn kernels; ½ red onion, thinly sliced; 3 tbsp red wine vinegar; 1 tsp cumin seeds; ½ cup Mexican crema or sour cream; 2 tbsp fresh cilantro, chopped; 1 lime, cut into wedges; salt and pepper to taste

A towering, tactile lunch: shatteringly crispy fried tortilla base piled high with warm spiced black beans, charred corn kernels that pop with sweetness, a dollop of cooling Mexican crema, and a tangle of pickled red onion that cuts through richness. Eat with your hands.

658cal 22gprotein 89gcarbs 27gfat 10min prep 12min cook 2serves

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