Steak Tostadas with Cilantro Sour Cream

Ingredients
4 flour tortillas
1 cup shredded Manchego cheese
1 cooked flank steak, thinly sliced
2 cups cooked mushrooms
1 package (10 oz) frozen corn kernels, thawed and patted dry
4 scallions, thinly sliced
salt and pepper
1/2 cup reduced fat sour cream
1/4 cup chopped cilantro, plus more for garnish
2 Tbsp fresh lime juice, plus lime wedges for garnish

Directions
Preheat oven to 475. Line a large rimmed baking sheet with aluminum foil. Place tortillas on sheet (they may overlap) sprinkle with cheese and bake until the edges are golden, 4-6 minutes.
Meanwhile, in a large bowl, toss together steak, mushrooms, corn and scallions. Season with salt and pepper. Top tortillas with steak mixture and bake until warm, 6-8 minutes.
Meanwhile, in a small bowl, stir together sour cream, cilantro and lime juice. Season with salt and pepper. Serve tostadas topped with sour cream and garnished with cilantro and lime wedges.