VeganMoFo: Vegan Black Bean Tostadas with Corn Relish

It's safe to say that I'm more than a little irked about last night's election results. And while I really don't wanna turn into a self-loathing Democrat, it's pretty tough when my beloved blue state has turned red on most electoral maps.

However, I refuse to wallow in negativity - I did that all night.

It's time to brighten things up a bit, and to help me do just that, I decided to make one of my favorite quick lunch recipes: Vegan Black Bean Tostadas with Corn Relish. They're super-flavorful, eye-rollingly healthy, and unfairly delicious - without a hint of politics!

Recipe: Vegan Black Bean Tostadas with Corn Relish

(a slightly modified Martha Stewart recipe)

1 (15oz.) can black beans, rinsed & drained

1 pkg (10 oz.) frozen corn kernels

1 avocado, cubed

1 lime, juiced

2 scallions, white + green parts, thinly sliced

1 pint grape tomatoes, halved

1 jalapeño, de-seeded & minced

3 Tbsp. olive oil OR 1 Tbsp. olive oil & olive oil/non-stick spray

ground cumin

1 hand-full fresh cilantro, roughly chopped

4 (6 in.) whole wheat tortillas

Salt & freshly-ground pepper

1.) Pre-heat oven to 475 degrees.

2.) Combine corn, avocado, lime, & scallions in a small bowl, along with 1 Tbsp. of olive oil & a sprinkle of salt & pepper. Stir & set aside.

3.) Combine tomatoes & jalapeños in a small bowl, stir & set aside.

4.) Place tortillas on two baking sheets. Brush or spray both sides with remaining olive oil or non-stick pray.

5.) Sprinkle tortillas with a few shakes of cumin. Add black beans, & top with tomato mixture. Bake until golden & crisp, approx. 8 mins., being careful not to burn.

6.) Remove from oven & generously top with corn relish & a sprinkle of fresh cilantro. Add salt & pepper, to taste.

7.) Serve immediately - enjoy with both hands & plenty of napkins!

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