Mexican Black Bean & Roasted Corn Tostadas

Thaw 150g of frozen fire-roasted corn by placing it in a small bowl at room temperature, or microwave for 30 seconds if pressed for time.

Rinse 400g of canned black beans in a colander under cold running water for 30 seconds until the water runs completely clear, then drain thoroughly.

Finely dice 50g of red onion, mince 1 clove of garlic, and coarsely chop 15g of fresh cilantro.

In a medium bowl, combine the rinsed black beans, thawed fire-roasted corn, diced red onion, half of the chopped cilantro, minced garlic, 1/2 tsp of ground cumin, 1 tbsp of freshly squeezed lime juice, and 1/4 tsp of salt. Toss well to combine.

Prepare the chipotle-lime crema by mixing 120g of sour cream, 1 finely minced chipotle pepper in adobo sauce (plus 1 tsp of the adobo sauce from the can), 1 tsp of lime zest, and 1 tbsp of lime juice in a small bowl. Whisk until smooth and creamy.

Slice 1 avocado in half, remove the pit, scoop the flesh into a small bowl, and mash it gently with a fork and a pinch of salt.

Warm 6 tostada shells in a toaster oven or standard oven at 175 degrees Celsius for 2 to 3 minutes until warm and fragrant.

Assemble the tostadas by spreading 1 tablespoon of mashed avocado onto each warmed tostada shell. Top with a generous spoonful of the black bean and corn mixture, drizzle with the chipotle-lime crema, and garnish with 50g of crumbled cotija cheese and the remaining fresh cilantro.