Tostadas are a delicious but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps.

Poke tortillas with a fork all over, 10 times for each tortilla on both sides.

Place tortillas on prepared baking sheet. Top with 1 tsp. olive oil and massage oil into tortillas.

Bake in hot oven until lightly browned and crispy, 5-7 minutes.

Carefully remove from oven. Set aside.

While tortillas bake, continue recipe.

Hold romaine heart at root end and chop coarsely.

Drain and rinse beans in a colander/strainer.

Stem poblano pepper, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add poblanos (use less if spice-averse), corn, and half the taco seasoning (reserve remaining for beans) to hot pan. Stir occasionally until vegetables are tender, 3-5 minutes.

Remove from burner.

While vegetables cook, continue recipe.

Place a small pot over medium-high heat.

Add beans, 1/4 cup water, cream cheese, remaining taco seasoning, and 1/3 the shredded cheese (reserve remaining for tostadas) to hot pot. Stir to combine and bring to a simmer.

Once simmering, remove from burner.

Coarsely mash beans with a potato masher until slightly chunky. Beans will be hot! Use caution.

If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Evenly spread mashed beans over tortillas. Beans will be hot! Use caution.

Evenly top with vegetable mixture (to taste), then remaining cheese.

Bake again in hot oven until cheese is melted, 2-3 minutes.

Carefully remove from oven.

Plate dish as pictured on front of card, topping tostadas with romaine and hot sauce (to taste). Bon appétit!