1/2cupfresh or frozen corn kernelsI like Trader Joe's fire-roasted corn
115-ounce can black beans, drained and rinsed
4medium whole grain tortillas
1cupshredded Mexican blend or pepper jack cheese
Chopped cilantro and lettucesliced green onions, diced tomatoes, avocado, crema, pickled jalapeños, salsa, and/or any other toppings you'd like
For the fajita seasoning
2 1/2teaspooncrushed vegetable bouillon cube
1 1/2teaspoononion powder
1 1/2teaspoonground cumin
1/4teaspooncrushed red pepper flakes
Preheat broiler. Spray a large baking sheet with oil or cooking spray.
Heat the avocado oil in a large skillet over medium-high heat. Stir in the fajita seasoning, then add the sliced onion. Cook for about 5 minutes, or until softened, then stir in the zucchini and corn. Cook until zucchini is softened, about 3 minutes. Fold in the beans and remove from heat.
Arrange the tortillas on the prepared baking sheet. Broil until crisp, about 2 minutes - broilers can vary wildly, so keep a close eye on the tortillas to make sure they don't burn.
Divide the cheese and fajita vegetables onto each tortilla. Return to the oven and broil until the cheese has melted, about 2 minutes.
Transfer the tostadas to plates and add toppings.
To make the fajita seasoning: Combine all of the ingredients in a small jar, cover, and shake to combine.
You can substitute store-bought fajita seasoning for homemade if you prefer.