I made these with my son the other night (he did most of the work!) and they were absolutely delicious. Everyone got two, and we served them with Mexican Tomato Soup. These are easy to make and fun to eat, too.
5 cups cherry tomatoes, cut in half
1 cup canned and drained corn
2 Tbsp. vegetable oil
1 tsp. chili powder
1/2 tsp. salt
1 cup refried beans
8 6-inch corn tostadas
1 cup crumbled queso fresco
1/2 cup fresh cilantro leaves (coriander), whole or chopped
Heat oven to 400F/200C degrees.
In a medium bowl, mix tomatoes, corn, oil, chili powder, and salt. Spread it in a large baking pan and bake until the tomatoes are soft, 20-25 minutes.
Spread refried beans on the tostadas and place them on foil-lined baking sheets. When the tomato mixture is done baking, spoon it evenly on top of the tostadas. Place in oven until the beans are warm, about 5 minutes.
Remove from oven and sprinkle the cheese and cilantro on top. Serve immediately.
The recipe is from “The Complete Cookbook for Young Chefs,” published by America’s Test Kitchen.