Just discovered these at the new Mexican grocery here in town. Yes, it’s relatively easy to bake tostada shells using corn tortillas, but Sanissimo oven-baked corn tostadas are super convenient and totally tasty. We had some with Amy’s organic low salt refried black beans, chopped lettuce, fresh cilantro and Hell on the Red salsa last night and they were completely satisfying. They also don’t have a load of crazy hard to pronounce ingredients like most plain corn tortillas do at the regular grocer these days. Why plain corn tortillas need a roster of chemicals suddenly is beyond me. These are nice and simple.