Spicy Black Bean and Corn Tostadas

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and cook for 3 minutes until softened.

Add the minced garlic to the skillet and cook for 1 minute more until fragrant.

Stir in the rinsed and drained black beans, frozen corn kernels, chili powder, and cumin. Cook for 5 minutes, stirring occasionally, until heated through.

Remove the skillet from the heat and stir in the fresh cilantro.

Arrange the corn tostada shells on a baking sheet. Evenly distribute the black bean and corn mixture over each tostada.

Sprinkle 1/2 cup of shredded Monterey Jack cheese over the topping on each tostada.

Bake the tostadas in an oven preheated to 375°F/190°C for 5-7 minutes, or until the cheese is melted and bubbly and the tostada shells are lightly crisped.