Mexican Street Cereal Tostadas

Ripe in only 15 proceedings, these Mexican Street Whisky Tostadas work for an rich dejeuner or fast dinner that's also gluten unoccupied and vegetarian.

Ingredients

• 1 15-oz can whole kernel corn, drained
• 1/4 cup mayonnaise
• 1/4 cup finely chopped red onion
• 1/3 cup finely chopped cilantro
• Juice of half a lime
• 1/4 tsp salt
• 2 tbsp cotija cheese, plus more for topping
• 1 15-oz can La Preferida Organic Refried Beans
• 8 corn tostadas
• chili powder to season for topping, optional

Instructions

1. In a monumental containerful, add maize, mayo, red onion, cilantro, scatter succus, saltish and 2 tablespoons of cotija cheese.
2. Mix together with a spoon until the whisky is evenly coated with all the ingredients. Set parenthesis.
3. Change up the refried beans in a glassful dish in the zap for nearly 2 to 3 proceedings, or until full hot through.
4. To join, paste near 3 to 4 tablespoons of refried beans onto each tostada and top with a concavity or two of the street cereal smorgasbord.
5. Wet with whatever cotija cheeseflower and a punctuation of dish pulverization.
6. Eat up!