Lunch: Corn, Avocado, and Black-Bean Tostadas

Recipe by Frank P. Melodia No microwave. No staring contests with the fridge. Just fresh and superfast dinners that'll keep you sane, like this recipe, which will satisfy your Mexican food craving in just 3 minutes!

Ingredients

Olive oil spray
2 c. fresh or thawed frozen corn kernels
1 large zucchini
1 1/2 c. quartered grape tomatoes
1/3 c. Chopped red onion
1/4 c. chopped fresh cilantro
1 chipotle chile in adobo sauce
2 tsp. adobo sauce
2 tbsp. fresh lime juice
1/2 tsp. kosher salt
8 crisp tostada shells
16 tbsp. refried black beans
Shredded lettuce
Sliced Hass avocado
crumbled queso fresco

Instructions

Spray a large nonstick skillet with olive oil spray and heat over medium-high heat; add corn and zucchini. Saute 3 minutes; transfer to a bowl. Stir in grape tomatoes, onion, cilantro, chipotle chile, adobo sauce, fresh lime juice, and kosher salt.
Spread each of the tostada shells with 2 tablespoons heated refried black beans and top with shredded lettuce, then top with slices of Hass avocado and crumbled queso fresco.

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