I love tostadas! They are very versatile and easy to make.
Preheat oven to 400 degrees. Remove outside husk from corn, rinse and place on a pan. Sprinkle with salt and pepper. Cook for 40 minutes, clipping midway through. You can use frozen or canned corn instead. Corn season is beginning in Indiana so I am using fresh, which makes this recipe longer. Once corn has fully cooked, use a sharp knife to cut the corn off the cob.
For the tortillas, preheat oven to 350 degrees. Place corn tortillas on the oven racks and cook for 3-4 minutes on each side. I like to flip every 2 minutes or so until crisp all the way through. You’ll want to keep an eye on the tortillas because they can burn easily.
In a microwavable safe bowl, add a can of pinto beans (drained and rinsed) or 2 cups of cooked pinto beans, water, hot sauce, cumin, sea salt, and garlic powder. Mush together and microwave for 30 seconds. Mix and microwave for another 30 seconds.
Take baked tortilla and carefully top with mashed beans. Add corn, drizzle of cheeze sauce, guac, hot sauce and cilantro.