Dinner Tonight: Black Bean Tostadas with Corn Relish
I'm not sure why I've never cooked tostadas before: They're effortless, are open to invention, taste warm and crunchy, and can be made in about 15 minutes. Essentially an overloaded taco—tortilla topped with meat or beans, perhaps a bit of cheese, then salsa of some kind—baked flat in the oven until crisp. When it comes out, you can top it with pico de gallo or perhaps some guacamole, maybe a little crumbly queso fresco or a squeeze of lime. And definitely a sprinkle of salt. The interplay between hot and cool, the balance of savory warm filling, and the spicy bite of a good salsa—all good things.
