Name: Sheet-Pan Chorizo, Corn, and Tomato Tostadas with Lime Crema
Total time: 45 min
Ingredients: 1 (14-ounce) bag green coleslaw mix; 1 tablespoon finely chopped jarred jalapeños , plus ¼ cup brine; Salt and pepper; ½ cup sour cream; 3 tablespoons lime juice; 8 ounces Spanish-style chorizo sausage , halved lengthwise and sliced ¼ inch thick; 4 ears corn , kernels cut from cobs; 1 tablespoon vegetable oil; 1 (15-ounce) can black beans , rinsed; ¼ cup vegetable broth; 12 (6-inch) corn tostadas; 6 ounces cherry tomato , quartered; 4 ounces queso fresco or feta cheese, crumbled (1 cup); ¼ cup fresh cilantro leaves

Why This Recipe Works

While tostadas are often eaten as snacks, we wanted a meal-size version, so we piled on plenty of toppings. All these components could easily become laborious, so to simplify things we used a sheet pan to brown chorizo and corn, then smartly deployed our other ingredients. While the chorizo and corn cooked, we warmed tostadas—spread with a flavorful black bean-jalapeño mixture—directly on the oven rack below. In addition to using the chiles, we tossed some of their brine with the beans for added flavor, and tossed more of it with coleslaw mix for a quick-pickled cabbage topping. Fresh cherry tomatoes and lime juice added tang; more lime juice went into an easy crema that brought richness. Sprinkled with queso fresco and cilantro, our tostadas were hefty enough for a meal and hit all of our taste buds.

Before You Begin

Look for tostadas next to the taco kits at most supermarkets; our favorite brand of tostadas is Mission Tostadas Estilo Casero.

Instructions

Adjust oven racks to upper-middle and lower-middle positions, place rimmed baking sheet on upper rack, and heat oven to 450 degrees. Toss coleslaw mix with 3 tablespoons jalapeño brine in bowl and season with salt and pepper to taste; set aside for serving. In second bowl, whisk sour cream and 2 tablespoons lime juice together; set aside for serving.

Combine chorizo, corn, and oil together in third bowl and spread in single layer on hot sheet. Cook until browned, about 15 minutes.

While the chorizo and corn are roasting, combine beans, broth, jalapeños, and remaining 1 tablespoon brine in clean bowl and microwave until warm, about 2 minutes. Mash beans with potato masher until spreadable, season with salt and pepper to taste, and spread evenly over tostadas. During final 5 minutes of roasting chorizo, place tostadas directly on lower oven rack to warm through.

Remove sheet from oven, transfer chorizo-corn mixture to large bowl, and stir in tomatoes and remaining 1 tablespoon lime juice. Divide mixture evenly among tostadas. Top tostadas with slaw, lime crema, queso fresco, and cilantro. Serve.