Name: Roasted Tomato and Corn Tostadas
Total time: 50 min
Ingredients: 2½ cups cherry tomatoes , cut in half; ½ cup frozen corn; 1 tablespoon plus 1 teaspoon vegetable oil , measured separately; ½ teaspoon chili powder (optional); ¼ teaspoon table salt; ½ cup refried beans; 4 (6-inch) corn tostadas; ½ cup crumbled queso fresco or feta cheese; ¼ cup fresh cilantro leaves

Why This Recipe Works

Crispy tostadas topped with creamy refried beans, roasted tomatoes and corn, crumbled queso fresco, and a sprinkle of cilantro are an easy-to-make vegetarian lunch that’s kid tested and kid approved. Tostadas are essentially giant, round tortilla chips. They’re made by frying corn tortillas until they’re extra-crisp. Have kids smell and taste a tostada and some of the corn in this recipe. Are they similar? Different? To get from plain corn to that signature tortilla chip flavor, raw corn goes through a process called nixtamalization (“nix-tah-MAL-ih-ZAY-shun”). It was first discovered more than three THOUSAND years ago in Mesoamerica (parts of present-day Mexico and Central America). During nixtamalization, corn kernels are soaked in a mixture of hot water and a chemical called pickling lime or slaked lime (also known as calcium hydroxide, or just cal). Nixtamalization changes the corn’s color, making it darker and more vibrant. It also changes the corn’s smell, giving it that iconic corn chip aroma, while simultaneously making it softer and stickier so it can form a cohesive dough. Finally, nixtamalization unlocks important nutrients in the corn.

Instructions

Adjust oven rack to lower-middle position and heat oven to 400 degrees.

In medium bowl, use rubber spatula to stir tomatoes, corn, 1 tablespoon oil, chili powder (if using), and salt until well combined.

Spread tomato mixture into 13-by-9-inch baking dish. Place dish in oven and bake until tomatoes are soft, 20 to 25 minutes.

Meanwhile, in small bowl, stir refried beans and remaining 1 teaspoon oil until smooth. Use back of small spoon to spread beans evenly over tostadas. Place tostadas on rimmed baking sheet.

Use oven mitts to remove baking dish from oven and place on cooling rack (ask an adult for help).

Use large spoon to spoon tomato mixture (be careful, baking dish will be hot) evenly over tostadas. Place baking sheet in oven and bake tostadas until beans are warm, about 5 minutes.

Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Sprinkle cheese and cilantro over tostadas. Use spatula to carefully transfer tostadas to plates (baking sheet will be hot). Serve.