Sheet-Pan Chorizo, Corn, and Tomato Tostadas with Lime Crema

Name: Sheet-Pan Chorizo, Corn, and Tomato Tostadas with Lime Crema
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 14 oz Coleslaw Mix (1 (14-ounce) bag green coleslaw mix); 1 tbsp Jalapeño (1 tablespoon finely chopped jarred jalapeños, plus ¼ cup brine); 0 pieces Table Salt (Salt and pepper); ½ cup Sour Cream (½ cup sour cream); 3 tbsp Lime (3 tablespoons lime juice); 8 oz Spanish Chorizo (8 ounces Spanish-style chorizo sausage, halved lengthwise and sliced ¼ inch thick); 4 pieces Corn (4 ears corn, kernels cut from cobs); 1 tbsp Vegetable Oil (1 tablespoon vegetable oil); 15 oz Black Beans (1 (15-ounce) can black beans, rinsed); ¼ cup Vegetable Broth (¼ cup vegetable broth); 12 pieces Tostada Shells (12 (6-inch) corn tostadas); 6 oz Cherry Tomato (6 ounces cherry tomato, quartered); 4 oz Queso Fresco (4 ounces queso fresco or feta cheese, crumbled (1 cup)); ¼ cup Cilantro (¼ cup fresh cilantro leaves)

Sheet-pan roasted Spanish chorizo and corn served on warmed corn tostadas with lime crema, spiced black beans, and a simple slaw.

45 minMexican

Servings4

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Ingredients

For 4 servings

Coleslaw Mix14 oz · 1 (14-ounce) bag green coleslaw mix
Jalapeño1 tbsp · 1 tablespoon finely chopped jarred jalapeños, plus ¼ cup brine
Table Salt0 pieces · Salt and pepper
Sour Cream½ cup · ½ cup sour cream
Lime3 tbsp · 3 tablespoons lime juice
Spanish Chorizo8 oz · 8 ounces Spanish-style chorizo sausage, halved lengthwise and sliced ¼ inch thick
Corn4 pieces · 4 ears corn, kernels cut from cobs
Vegetable Oil1 tbsp · 1 tablespoon vegetable oil
Black Beans15 oz · 1 (15-ounce) can black beans, rinsed
Vegetable Broth¼ cup · ¼ cup vegetable broth
Tostada Shells12 pieces · 12 (6-inch) corn tostadas
Cherry Tomato6 oz · 6 ounces cherry tomato, quartered
Queso Fresco4 oz · 4 ounces queso fresco or feta cheese, crumbled (1 cup)
Cilantro¼ cup · ¼ cup fresh cilantro leaves

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Steps

1Adjust oven racks to upper-middle and lower-middle positions, place rimmed baking sheet on upper rack, and heat oven to 450 degrees. Toss coleslaw mix with 3 tablespoons jalapeño brine in bowl and season with salt and pepper to taste; set aside for serving. In second bowl, whisk sour cream and 2 tablespoons lime juice together; set aside for serving.
2Combine chorizo, corn, and oil together in third bowl and spread in single layer on hot sheet. Cook until browned, about 15 minutes.
3While the chorizo and corn are roasting, combine beans, broth, jalapeños, and remaining 1 tablespoon brine in clean bowl and microwave until warm, about 2 minutes. Mash beans with potato masher until spreadable, season with salt and pepper to taste, and spread evenly over tostadas. During final 5 minutes of roasting chorizo, place tostadas directly on lower oven rack to warm through.
4Remove sheet from oven, transfer chorizo-corn mixture to large bowl, and stir in tomatoes and remaining 1 tablespoon lime juice. Divide mixture evenly among tostadas. Top tostadas with slaw, lime crema, queso fresco, and cilantro. Serve.