Ingredients
- 8 tortillas corn
- olive oil extra virgin
- salt and pepper to taste
- 4 tomatillos husked and halved
- 1/4 sweet onion peeled and halved
- 2 green onions
- 1/2 poblano chili halved and deseeded
- 1 lime juiced
- 1/2 bunch cilantro picked
- 1 clove garlic peeled
- 1 cup black beans drained and rinsed
- 1 head romaine thinly sliced
- 1 Roma tomato diced
- 1 carrot grated
- 1/2 cup corn husked and removed from cob
- 2 tablespoons Cotija cheese crumbled
Servings: servings
Units:
Instructions
- Prepare your mise en place.
- Preheat oven to 400 degrees
- Cut tortillas into individual serving sizes with a 2" round cookie cutter
- Brush top and bottom tortillas with olive oil, season with salt & pepper
- Bake on parchment-lined sheet tray for 8-12 minutes -or until golden.
- Meanwhile, preheat grill to high.
- Place tomatillos, sweet onion, green onions and poblano on the grill rack and cook until charred-about 10 min on high heat.
- Transfer grilled vegetables to a food processor. Pulse until chunky.
- Add lime juice, cilantro, and garlic to the food processor and puree until incorporated. Season with salt and pepper. This is your salsa verde! Set aside.
- Place beans in a medium mixing bowl and smash with a fork.
- Assemble tostadas, starting with a baked tortilla and layering beans, lettuce, tomatoes, carrots, corn, and cheese. Top with another baked tortilla. Serve with salsa verde on the side. Enjoy!
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