I have the BEST summertime recipe for y’all to try. I came across this recipe on Pinterest and when I realized it was inspired by Rachel Hollis, I looked through her website for more recipes and ended up buying her cookbook.

We love tostadas topped with refried beans, shredded lettuce, chopped tomatoes, chicken, and sprinkled with taco seasoning, but this recipe put a whole new spin on tostadas for us. Even the leftovers are incredible!

For this recipe you’ll need

• 4 ears of corn, husked
• 1 red onion, diced
• 1/2 cup red wine vinegar
• 1 can black beans, drained & rinsed
• 2 tomatoes, diced
• 1 red bell pepper, diced
• 2 avocados, diced
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup crumbed cotija cheese
• 1/4 cup fresh cilantro
• tostada shells

Directions

1. Grill the corn on the stove top or on the grill until charred all around and allow to cool.
2. Combine the chopped red onion and red wine vinegar in small bowl. Allow to sit for at least 25-30 minutes.
3. Cut the corn kernels off the cob and put into a large bowl. Toss in the tomato, red bell pepper, avocado, and black beans.
4. Add in the seasonings.
5. Drain the red wine vinegar off of the onion and add the onion to your bowl.
6. Toss to combine.
7. Serve on tostada and sprinkle with cotija cheese and cilantro.

Enjoy!