Crispy Cheesy Tostadas with Charred Corn
Crispy corn tostadas topped with melted cheese, seasoned black beans, charred corn, and fresh toppings in under 20 minutes. A sheet-pan dinner that looks Instagram-worthy and tastes even better.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 4 shells corn tostada shells (crispy)
- 1 cup shredded Oaxaca or mozzarella cheese
- ¾ cup black beans (canned, drained)
- ¾ cup frozen corn
- ¼ cup cotija cheese, crumbled
- 1 whole lime (halved)
- 2 tbsp fresh cilantro, chopped
- 2 tbsp hot sauce (Valentina or similar)
Instructions
- 1
Heat oven to 425°F. Spread frozen corn on a sheet pan, drizzle with olive oil and a pinch of salt, then broil 4–5 minutes until charred and tender.
- 2
Push corn to the side. Arrange tostada shells on the pan and top each with a handful of mozzarella, then broil 2–3 minutes until cheese melts and bubbles.
- 3
Warm black beans in a small skillet over medium heat for 2 minutes, stirring in a pinch of salt and cumin until fragrant.
- 4
Remove the sheet pan from the oven. Spoon warm black beans onto each tostada, then top with charred corn and cotija cheese.
- 5
Drizzle hot sauce over the tostadas and finish with a squeeze of lime juice and a scatter of fresh cilantro. Serve immediately.
Tools you’ll need
- sheet pan
- small skillet
- oven
- broiler
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