Corn and Bean Fritters

My mom sent me this recipe saying she had just tried it out and that it was definitely a keeper. The instructions seemed very simple and my mother has a good reputation for choosing good dishes.

Corn and Bean Fritters

Serves 4

4 ears of corn, kernels cut from the cob
1 can small white beans, rinsed and drained
6 oz. corn bread mix
1 egg
2 tsp chopped jalapeno pepper
Olive oil
Salsa

In a large bowl, mash the beans. Mix in the corn, corn bread mix, egg, pepper, and 1/2 cup water. Using a griddle or skillet, heat up 1-2 tbsp of oil. Scoop 1/3 cup volumes of the mixture and cook the fritters 4 minutes per side. Serve with the salsa.

The fritters were very good and the more crispy they were, the better. The jalapeno didn't add much spice, so I would either use more of the pepper or mix in some sriracha into the batter. Otherwise, a cool recipe to have tried out.

Veggie and Bean Tostadas

Brit and I had leftover tortillas that needed to be eaten and expected to have leftover black beans from earlier in the week. We love all "Mexican" dishes and decided to make tostadas (my first time!).

Veggie and Bean Tostadas

Serves 4

Refried beans
Salsa (we have Costco salsa in the house right now)
Cuban Black Beans
Brown rice
Limes
Guacamole (Brit made from avacados, minced onion, minced garlic, diced tomato, lime juice, salt, and pepper)
Tomato, diced
Diced onion
Pepper, julienned
Chicken stock
Mexican blend cheese
Tortillas
Sour cream

I heated the refried beans over low heat after mixing with a few large scoops of salsa.
The leftover black beans and brown rice were re-heated from our meal earlier in the week.
The onion and pepper were sauteed and I added some chicken stock because I was worried the onions were going to burn before the peppers were done cooking. Season with salt and pepper.
Tortillas were briefly heated (2-3 min per side) in a frying pan sprayed with non-stick olive oil until they were browned and crispy

I layered the tortillas with refried beans, cheese, black beans and rice, guacamole, sour cream, onions, peppers, and tomatoes. I then squirted some lime juice on top and dug in! It's really hard to cut into the tostadas and eat without making a mess, but that's something that Brit and I love about "Mexican" food;. It doesn't matter how you eat it (by hand or with utencils); it's always delicious. Brit's friend Kirsten has been visiting and both Brit and Kirsten got seconds. All of the flavors work so well together and we will definitely be making a dish like this again