From the roundup: 24 Easy School Snack Recipes Kids Will Actually Eat
These black bean and corn mini tostadas have saved me more than a few 4 o’clock afternoons. Eight minutes of actual work, six minutes under the broiler, and there is something hot and substantial on the table before anyone starts raiding the pantry for crackers. The whole thing runs on canned beans, frozen or canned corn, and whatever shredded cheese is already in the fridge drawer.
The broiler does the heavy lifting here, but you do need to stay close. Mini shells are thin, and the edges go from golden to scorched faster than you would expect. Once you pull them at the right moment, the cheese is bubbling, the shells have a little crunch at the rim, and the bean mixture underneath is warm all the way through. Set out sour cream and salsa on the side and let whoever is eating build their own from there.
How these became a weekly staple
I started making these on a Tuesday when I had nothing planned for after school and a can of black beans I kept meaning to use. My youngest does not eat a lot between lunch and dinner, but she will eat these every single time, mostly because she gets to spoon on her own salsa. I burned the first batch by walking away to switch laundry, so now I just stand at the oven door for those two minutes. It is worth it.
Now I keep a bag of mini tostada shells in the pantry on purpose. The bean and corn mixture takes about four minutes on the stove, and I have made it while simultaneously helping with homework and answering a question about whether hedgehogs make good pets. It holds up.
Why you will love this
- Total time is 14 minutes, including the stove step, so it fits between school pickup and any evening activity
- Every ingredient comes from the pantry or freezer, no special trip required
- The bean and corn topping can be made up to three days ahead, which cuts assembly to under five minutes on busy days
- Kids can add their own toppings, which tends to reduce the complaints about what is on the plate
- Substantial enough to hold everyone over until dinner without reaching for something sweet right after
Tips for success
- Warm the bean mixture fully before it goes on the shells. Cold filling cools the shell and slows the cheese melt under the broiler, which means you end up waiting longer and risk burning the edges.
- Do not pile the topping too high. About a tablespoon per shell keeps everything stable. Too much and it slides when the broiler heat hits it.
- Set a timer for 90 seconds and check at that point. The difference between perfectly melted cheese and a scorched shell edge is about 30 seconds under a hot broiler. Pull them when the edges just start to deepen in color.
- Let them sit on the pan for one full minute before serving. Fresh from the broiler they are soft, but that minute of resting brings the crunch back to the shell.
Picky-eater notes
- If someone will not eat beans with visible skins, mash half the can before warming it. The texture blends in and most kids do not notice.
- Corn is easy to leave off individual shells for anyone who picks it out. Just spoon the bean mixture plain onto a few shells before adding cheese.
- Mozzarella melts well and has a very mild flavor, which works for kids who find cheddar too sharp.
- Sour cream on the side instead of on top keeps the shell crispy longer, which matters for anyone who is slow to eat.
Substitutions
Pinto beans work in place of black beans and have a slightly softer, milder flavor. Frozen corn thawed on the counter drains and measures the same as canned. For a little heat, swap in pepper jack for the Mexican blend. For a very mild version, mozzarella melts cleanly and keeps the flavor simple.
If you cannot find mini tostada shells, small round tortilla chips from a standard bag work fine. They are a little thinner, so check them at 90 seconds under the broiler rather than two minutes. Regular flour or corn tortillas cut into rounds with a biscuit cutter can also work if you toast them briefly in a dry skillet first.
Make-ahead and storage
The black bean and corn mixture keeps in a covered container in the fridge for up to three days. Reheat it in a small saucepan over medium heat or in the microwave for about a minute before spooning it onto shells. Having it ready in the fridge makes the whole process take about five minutes on a weeknight.
Assembled tostadas do not store well. The shells go soft within an hour, so build them fresh each time. If you have leftover bean mixture, it is also good spooned into a quesadilla or served over rice the next day.
Black Bean and Corn Mini Tostadas
Ingredients
Equipment
Method
- Position your oven rack about 6 inches from the broiler element and turn the broiler to high. Line a baking sheet with foil for easy cleanup.
- Combine the drained black beans, corn, cumin, garlic powder, and salt in a small saucepan over medium heat. Stir and cook for 3 to 4 minutes until the beans are warmed through and fragrant. Taste and add more salt if needed. You want the mixture warm so it does not cool the shells before the cheese melts.
- Arrange the mini tostada shells in a single layer on the prepared baking sheet. Spoon about a tablespoon of the warm bean and corn mixture onto each shell. Do not pile it too high or the topping will slide off under the broiler.
- Sprinkle a generous pinch of shredded cheese over each tostada, covering the bean mixture. The cheese acts as a glue that holds the toppings in place once it melts.
- Slide the baking sheet under the broiler and watch closely. After about 1 1/2 to 2 minutes, the cheese should be fully melted and bubbling, and the edges of the shells should look golden and a little darker. Pull them the moment the edges start to deepen in color because they go from toasty to burnt very quickly.
- Let them cool on the pan for one minute before serving. Set out sour cream and salsa on the side and let kids add their own. Serve immediately while the shells are still crisp.
Notes
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