It’s October, and we can officially say that the summer sun is behind us. Perhaps. You see, here in Los Angeles, it was up to 113 degrees into the last week of September. While the rest of you had already put away bathing suits and pulled out jackets, we were standing in front of air conditioners set to full blast. There were power outages across town. Popsicles were eaten with wild abandon. It was, without a doubt, stiflingly hot. If you do not live in Southern California, it may be difficult to understand, but it is true! It’s difficult to heat up an oven or stand over a bubbling pot when the temperatures are rising at such rates. In less than a week, the mercury-filled thermometers have dropped at least 20-30 degrees, and now October’s serving up chilly, gray, rainy days. It looks like summer is gone, but who knows. The weather monster does like to pull tricks on us. While we wait for him to let us know his next move, check out one of the last summer perfect recipes in our repertoire.
Perhaps a mix of black beans and sweet corn is not that original, but if you serve it in a new way, you’ve given it new life. This salsa-like topping can be served with tortilla chips or spooned over chicken, fish or tofu. Or you can fry small corn tortillas, coat them with creamy crema mexicana and pile the mix on top. That seemed to be a great way to serve up a big bowl of flavorful fruits and vegetables. If the summer sun decides to come back, and we experience a resurgence of hot hot heat, here’s just the way to avoid a long, warm night in the kitchen.
Black Bean and Corn Tostadas – Serves 6
28 ounces black beans, drained and rinsed
2 cups fresh corn kernels, parboiled
1 large avocado, diced
3 tomatoes, diced
1/2 medium red onion, diced
Juice of 2 limes
1 teaspoon kosher salt
12 corn tortillas
1 cup crema mexicana
1 cup queso fresco
1. In a medium bowl, mix the beans, corn, avocado, tomatoes, red onion, salt and lime juice. Set aside.
2. Pour about 1/2″ of canola oil into a large frying pan and heat over medium high heat. Once hot, add the tortillas two at a time and cook both sides until golden brown. Set on a paper towel-lined plate to drain. Repeat with all the tortillas.
3. Spread a thin layer of crema mexicana over each tostada and top with some of the black bean and corn mixture. Crumble queso fresco on top and serve with slices of jalapeno peppers.
Click HERE for the printable recipe.
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Quinoa, Grapefruit and Avocado Salad
Leah’s Test Kitchen
Don’t Waste Those Herbs!
The Great Bean Debate