3wholetomatoes,finely diced (pulp and seeds removed and discarded)
1 1/2cupsiceberg lettuce,thinly sliced
1/2cupsred cabbage,thinly sliced
1/2cuplow fat sour cream
chopped cilantro or parsley,for garnish
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and a wire rack. Set aside.
Meanwhile, in a skillet, over medium-high heat, add the corn and saute the corn until the corn blackens just slightly. Remove from the heat. Add the black beans and cayenne pepper. Stir to combine. Set aside.
Stir the refried beans until smooth. Spread about 2-3 tablespoons of the refried beans onto each tostada. Place the tostadas onto the baking sheet in a single layer. Do not overlap.
Top each tostada with about 2-3 tablespoons of the shredded cheese and place the tostadas in the oven and bake for 3-5 minutes or until the cheese is melted.
Remove the tostadas from the oven and top with the corn and black bean mixture. Evenly distribute all of this mixture evenly over the tostadas.
Next, top each tostada evenly with the following ingredients in this order: iceberg lettuce, red cabbage, and tomatoes.
Place a dollop of guacamole onto the center of each tostada. Drizzle over the desired amount of sour cream, and evenly distribute the remaining cheese.
Serve immediately with lime wedges and enjoy! (Garnish with chopped cilantro if you desire. I don't like cilantro, so I used parsley.)