Black Bean and Corn Tostadas
1 tablespoon olive oil
15 ounces can black beans, drained and rinsed
1 cup corn, thawed
1/2 teaspoon red pepper flakes, or 1 small jalapeno, seeded and minced
Preheat oven to 450F.
In a medium bowl, mix black beans, corn, tomatoes, and pepper flakes.
Line a large baking sheet with aluminum foil.
Lay the tortillas out evenly (a little overlap is ok).
Brush each with olive oil.
Top with about 1/3 cup of the bean mixture.
Sprinkle about 1-2 tbsp of cheese over each.
Remove from oven and serve immediately.