Roasted Corn & Bean Tostadas with Broccoli Slaw

Directions

1. Heat the oven with the top rack close to the broiler.
2. Prepare the corn: remove the husks, brush the ears with oil, and place on the top rack; broil 6–8 minutes, turning once, until the kernels start to color.
3. Let the corn cool briefly, then cut the kernels from the cob.
4. Line a baking sheet with parchment and set it aside; preheat the oven to 400°F.
5. On the parchment-lined sheet, brush the tortillas lightly with oil and sprinkle with salt; bake in a single layer for 10–15 minutes, turning once, until crisp and lightly browned.
6. Rinse and drain the pinto beans into a bowl; add the juice of one lime.
7. Stir in a drizzle of oil, the spices, and a splash of water; mash with a fork or masher until smooth.
8. Dice the tomato and roughly chop the cilantro leaves, discarding stems; set aside.
9. When the tortillas are ready, assemble by spreading the bean mash on each tortilla, then layering on tomatoes, broccoli slaw, roasted corn, and cilantro. Serve with lime wedges.