Black bean tostadas recipe

Ingredients

• ½ cup water
• ½ cup white vinegar
• ¼ cup granulated sugar
• 1 cup thinly sliced radishes
• 1 large (8-oz.) red onion, cut into ½-in. rings
• 1½ Tbsp. olive oil, divided
• 2 ears fresh corn
• 1½ cups lower-sodium refried black beans (such as Amy’s Organic)
• 6½ Tbsp. salsa (such as Frontera Chipotle Salsa), divided
• ¼ tsp kosher salt, divided
• 4 oz arugula (about 4 cups)
• 1 (8-oz) steam-in-bag haricots verts (French green beans), cooked
• 1 cup cherry tomatoes, halved
• 8 tostada shells
• ½ ripe avocado, sliced
• 1 (2.5-oz) pkg plantain strips (such as Tumbis)
• ½ cup chopped fresh cilantro

1. Preheat broiler with oven rack 6 inches from heat. Place baking sheet in oven (do not remove pan while oven preheats).
2. Add ½ cup water, vinegar, and sugar to a saucepan over high; bring to a boil, stirring to dissolve sugar. Place radishes in a heatproof bowl; add vinegar mixture.
3. Toss onion rings with 1 tablespoon olive oil in a medium bowl. Brush corn with remaining ½ tablespoon oil. Carefully remove pan from oven; add onion and corn to pan, and broil until charred, about 15 minutes, turning halfway through. Adjust oven temperature to 400°F.
4. Combine refried beans, 1½ tablespoons salsa, and ⅛ teaspoon salt in a small saucepan over medium; cook mixture until warm, about 5 minutes.
5. Cut corn kernels off cob; combine with arugula, cooked green beans, tomatoes, remaining 5 tablespoons salsa, and remaining ⅛ teaspoon salt in a large bowl.
6. Bake tostada shells on a baking sheet until warmed, about 1 minute. Spread 3 tablespoons bean mixture on each tostada shell. Top each with 3 onion rings, ½ cup arugula mixture, 2 tablespoons drained pickled radishes, avocado, plantain strips, and 1 tablespoon cilantro.