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Smoky-fresh grilled corn tortillas add authentic flavor to this simple recipe. Top with garlicky seasoned black beans, crumbled Mexican cheese, cumin crema and salsa for a fresh and contemporary Mexican appetizer or light dinner paired with grilled chicken. Got Cervesa?

Why try? This hot-off-the-grill tostada recipe makes a great light dinner or fun appetizer for entertaining. Signaturize tostadas with added toppings such as chunky guacamole, marinated grilled shrimp, char-roasted corn cut from the cob or colorful grilled peppers and onions.

Foodie Byte: We love the smoky flavor of crisp chargrilled corn tortillas; but this recipe also works great inside on the stove top. Simply brush tortillas lightly with oil and heat each in a nonstick pan for about 1 minute on each side or until crisp and light golden brown, then drain.

Ingredients

• 1/2 cup sour cream
• 1/4 teaspoon cumin seed, toasted, coarse ground
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon lime zest, fresh
• 2 cups canned black beans, drained
• 1 teaspoon vegetable oil
• 1/2 teaspoon California style garlic and pepper seasoning
• 8 corn tortillas
• Vegetable oil, as needed
• 1/2 cup queso fresca cheese, crumbled
• 1/2 cup roasted tomato salsa
• 4 lime wedges, grilled (optional)
• 4 sprigs fresh cilantro

Preparation

1. Preheat grill.
2. Combine sour cream, cumin, salt and lime zest in bowl and whisk to blend. Reserve.
3. Combine black beans, oil and garlic pepper in small nonstick skillet and toss to blend; heat over medium-low heat until warm. Cover and keep warm.
4. Brush tortillas lightly with oil; grill over medium heat for 1 minute on each side or until light golden brown. Remove from grill.
5. Top each warm tortilla with 1/4 cup beans and 1 tablespoon each crumbled cheese, salsa and cumin crema. Arrange on serving plates or large platter.
6. Garnish tostadas with grilled lime wedges and fresh cilantro.