Total Solar Eclipse Tostadas and a Giveaway
 
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Celebrate the eclipse on August 21st with these total solar eclipse tostadas made with refried black beans and a fresh tomato and corn salsa!
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 2-4 servings
Ingredients
  • 8 6-inch corn tortillas
  • ½ cup sour cream
  • ½ cup cheddar cheese
  • 1 cup diced tomato (from 1 large tomato, or 3 small)
  • 1 cup frozen corn, thawed
  • 2 garlic cloves, minced
  • 1 red jalapeno, minced
  • ¼ tsp salt
  • 3 TBS milk of choice (I used soy milk)
  • 1 can refried black beans
Instructions
  1. Preheat oven to 375 F. Place tortillas on a baking sheet so that they are not touching, do batches if necessary. Cook in the preheated oven for 4-5 minutes. Flip and cook another 4-5 minutes or until crispy. Cooking time will vary based on your oven and the freshness of the tortilla.
  2. When the tostadas are hot, sprinkle 1 TBS cheddar cheese over the top to melt. (Place the tostadas back in the oven for 1-2 minutes to accelerate melting) Once melted, spread 1 TBS sour cream over top.
  3. Mix together tomato through salt. Divide the tomato corn salsa among the tostadas, pressing into the sour cream to make it stick.
  4. Mix refried black beans with milk of choice. This will make it thin enough to easily spread over the salsa.
  5. Dollop 3-4 TBS refried black beans into the center as the dark moon. Carefully spread into a circle, leaving a bright tomato corn salsa border. Serve immediately.
Notes
Serve with a side salad to have enough tostadas for 4 servings.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/total-solar-eclipse-tostadas-and-a-giveaway/