Crispy tostadas topped with beans and veggies make a great lunch or a snack you can share!
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In medium bowl, use rubber spatula to stir tomatoes, corn, 1 tablespoon oil, chili powder (if using), and salt until well combined.
Spread tomato mixture into 13-by-9-inch baking dish. Place dish in oven and bake until tomatoes are soft, 20 to 25 minutes.
Meanwhile, in small bowl, stir refried beans and remaining 1 teaspoon oil until smooth. Use back of small spoon to spread beans evenly over tostadas. Place tostadas on rimmed baking sheet.
Use oven mitts to remove baking dish from oven (ask an adult for help) and transfer to cooling rack.
Use large spoon to spoon tomato mixture (be careful, baking dish will be hot) evenly over tostadas. Place baking sheet in oven and bake tostadas until beans are warm, about 5 minutes.
Tostadas are crispy, flat corn tortillas sold in the supermarket. They are a great base for lots of quick meals and snacks. In this recipe they are topped with a flavorful combination of roasted tomatoes and corn plus refried beans. A sprinkling of queso fresco (a crumbly, mild Mexican cheese) adds creaminess and a slight tang, and cilantro brings freshness.