Easy Corn Tostadas

Ingredients

Dough:

• 1 cup masa harina corn flour (We like Bob’s Red Mill)
• 1/2 teaspoon salt
• 3/4-1 cup warm water

Tostadas:

• 1 can organic black beans, drained and rinsed
• 1 1/2 cups seasonal vegetables, chopped (see seasonal list)
• 1 cup cheese, shredded (cheddar or Monterey Jack)
• 1 recipe of guacamole in a bag

Instructions

Make corn tortillas:

1. Mix salt with masa marina corn flour.
2. Slowly pour water into the flour and mix using a spoon or spatula knife.
3. The dough should be firm and springy when touched, not sticky or dry. Divide dough into golf ball-sized balls and set aside.
4. Press dough between two pieces of wax paper. Flatten using a tortilla press or rolling pin.

Cook tortillas:

1. Heat griddle or pan on medium heat. Melt 1 tablespoon of butter.
2. Place tortillas on griddle and cook for about 1 minute. Flip and cook other side for about 30 seconds.
3. Repeat with remaining tortillas.

Assemble and Bake:

1. Preheat oven to 375 degrees F. Place tortillas on a parchment-lined sheet pan.
2. Set out bowls of sautéed/chopped veggies, beans and cheese. Using clean hands, let kiddos add toppings.
3. Place in oven until the cheese melts, about 5 minutes. Top with homemade guacamole and serve.
4. For an easier recipe, bake pre-made corn tortillas in the oven until crispy. Add toppings and serve.