A delicious and filling meal

Serves 4, two tostadas

Ingredients

1/2 cup water
1/2 cup white vinegar
1/4 cup sugar
1 cup radishes, thinly sliced
1 onion, sliced
2 tbsp canola oil
2 cups corn
1 (15-oz) can of black refried beans
7 tbsp salsa
4 cups arugula
1 cup cherry tomatoes, halved
8 corn tortillas
1 plantain, sliced
1/4 cup prepared guacamole
1/2 cup cilantro, chopped
1/2 lime
Salt and pepper to taste

Directions

1. Add water, vinegar, and sugar to a small saucepan and bring to a boil. Stir to dissolve sugar then remove from heat.
2. Add radishes to a small bowl and pour vinegar mixture over top and let stand.
3. Toss onion and corn in oil and place on a baking sheet. Turn on broiler and place baking sheet 6 inches from broiler. Cook for 10 minutes or until corn and onions are crispy.
4. Combine refried bean and salsa in a small saucepan over medium heat and cook until warmed through, about 5 minutes.
5. After onion and corn are done, set oven to 400°F and bake tortillas on a baking sheet until crispy, about 7-10 minutes.
6. Heat 1/2 tbsp of oil in a skillet over medium-high heat and place plantain slices in oil and cook for 5 to 7 minutes, stirring and flipping occasionally.
6. Combine corn, onions, salsa, arugula, and tomatoes in a large bowl.
7. To prepare tostada, spread 3 tbsp of black bean mixture on shell, top with arugula mixture, plantains, guacamole, 1 tbsp cilantro, and squeeze a little lime juice on top.
8. Serve immediately.

Adapted from Black Bean Tostadas in Cooking Light July 2018