Tomatillo Corn & Black Bean Tostadas

with Cilantro Romaine Salad

45 MIN

+$1.99/serving 4 Servings

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add Ground Pork Chorizo

From the Test Kitchen

This summertime spin on the beloved Latin American dish (whose name is a reference to the toasted tortillas at its base) features fresh corn and poblano pepper sautéed in our zesty tomatillo sauce. It's all piled high on top of chipotle refried black beans, whose smoky heat is balanced by a dollop of guacamole.
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Nutrition

PER SERVING
Calories

740 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
8 Flour Tortillas
2 15.5-Oz Cans Black Beans
4 ears Corn
1 Poblano Pepper
2 Romaine Lettuce Hearts
½ lb Grape Tomatoes
2 Scallions
1 Lime
¼ cup Cilantro Sauce
¼ cup Sour Cream
2 tsps Chipotle Chile Paste
⅓ cup Tomatillo-Poblano Sauce
½ cup Guacamole

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Roughly chop the lettuce. Halve the tomatoes. Halve the lime crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the guacamole and the juice of 1 lime half; season with salt and pepper. In a separate, large bowl, combine the cilantro sauce and the juice of the remaining lime half.

2 Toast the tortillas

Place the tortillas on a sheet pan. Using a fork, prick the tortillas all over to prevent air bubbles from forming. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer (it's okay if they're overlapping). Toast in the oven 7 to 12 minutes, or until lightly browned and crispy. Remove from the oven.

3 Cook & mash the beans

Meanwhile, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the beans (including the liquid) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring frequently and mashing the beans with a potato masher (or the back of a spoon), 4 to 5 minutes, or until slightly thickened. Turn off the heat; stir in the sour cream. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Cook the chorizo & vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 6 minutes, or until browned. Add the corn kernels and diced pepper in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Carefully add the tomatillo sauce. Cook, stirring constantly, 1 to 2 minutes, or until combined and the chorizo is cooked through. Turn off the heat.

5 Make the salad & serve your dish

To the bowl of cilantro dressing, add the chopped lettuce and halved tomatoes; toss to combine. Taste, then season with salt and pepper if desired. Serve the toasted tortillas topped with the mashed beans, cooked chorizo and vegetables, guacamole, and sliced green tops of the scallions. Serve the salad on the side. Enjoy!