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Prep Time:45 minsTotal Time:45 minsServings:6Yield:6 tostadasJump to Nutrition Facts
Prep Time:45 minsTotal Time:45 minsServings:6Yield:6 tostadas
Prep Time:45 mins
Prep Time:
45 mins
Total Time:45 mins
Total Time:
Servings:6
Servings:
6
Yield:6 tostadas
Yield:
6 tostadas
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsLime Crema5tablespoonssour cream⅛teaspoonlime zest2teaspoonslime juice⅛teaspoonkosher saltTostadas6corn tortillas2tablespoonscanola oil plus 2 teaspoons, divided4clovesgarlic, sliced, divided1 ½teaspoonsground cumin1teaspoonkosher salt, divided⅛teaspoonchipotle chile powder2(15 ounce) cansno-salt-added black beans, rinsed¼cupwater, plus more as needed2mediumred bell peppers, sliced1large red onion, halved and sliced2medium zucchini, halved and sliced 1/2 inch thick1cupfresh or frozen corn kernels¼teaspoonground pepper1cupthinly shredded cabbage¼cupchopped fresh cilantro6tablespoonscrumbled cotija cheese
Cook Mode(Keep screen awake)
Ingredients
Lime Crema
5tablespoonssour cream
⅛teaspoonlime zest
2teaspoonslime juice
⅛teaspoonkosher salt
Tostadas
6corn tortillas
2tablespoonscanola oil plus 2 teaspoons, divided
4clovesgarlic, sliced, divided
1 ½teaspoonsground cumin
1teaspoonkosher salt, divided
⅛teaspoonchipotle chile powder
2(15 ounce) cansno-salt-added black beans, rinsed
¼cupwater, plus more as needed
2mediumred bell peppers, sliced
1large red onion, halved and sliced
2medium zucchini, halved and sliced 1/2 inch thick
1cupfresh or frozen corn kernels
¼teaspoonground pepper
1cupthinly shredded cabbage
¼cupchopped fresh cilantro
6tablespoonscrumbled cotija cheese
DirectionsTo prepare crema: Combine sour cream, lime zest, lime juice and salt in a small bowl. Set aside.To prepare tostadas: Position a rack in upper third of oven; preheat to 400 degrees F.Brush both sides of tortillas with 1 tablespoon oil and arrange on a baking sheet. (It’s OK if they overlap a bit; they will shrink as they cook.) Bake, turning once halfway, until browned and crisp, about 10 minutes. Transfer to a wire rack and let cool.Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat. Add 1 garlic clove and cook, stirring occasionally, until fragrant, about 30 seconds. Add cumin, 1/2 teaspoon salt and chile powder; cook, stirring, for 30 seconds more. Add beans and cook, stirring occasionally, until heated through, about 4 minutes. Transfer the beans to a food processor and add 1/4 cup water. Pulse until smooth, adding more water, 1 tablespoon at a time, if needed.Preheat broiler to high.Toss bell peppers, onion, zucchini, corn, ground pepper, the remaining 3 garlic cloves, 1 tablespoon oil and 1/2 teaspoon salt in a large bowl. Spread on a large rimmed baking sheet. Broil, stirring occasionally, until lightly charred, 8 to 12 minutes.Top the tostadas with some of the beans, charred vegetables, cabbage, cilantro, cheese and the reserved crema.Originally appeared: EatingWell Magazine, April 2019
Directions
To prepare crema: Combine sour cream, lime zest, lime juice and salt in a small bowl. Set aside.To prepare tostadas: Position a rack in upper third of oven; preheat to 400 degrees F.Brush both sides of tortillas with 1 tablespoon oil and arrange on a baking sheet. (It’s OK if they overlap a bit; they will shrink as they cook.) Bake, turning once halfway, until browned and crisp, about 10 minutes. Transfer to a wire rack and let cool.Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat. Add 1 garlic clove and cook, stirring occasionally, until fragrant, about 30 seconds. Add cumin, 1/2 teaspoon salt and chile powder; cook, stirring, for 30 seconds more. Add beans and cook, stirring occasionally, until heated through, about 4 minutes. Transfer the beans to a food processor and add 1/4 cup water. Pulse until smooth, adding more water, 1 tablespoon at a time, if needed.Preheat broiler to high.Toss bell peppers, onion, zucchini, corn, ground pepper, the remaining 3 garlic cloves, 1 tablespoon oil and 1/2 teaspoon salt in a large bowl. Spread on a large rimmed baking sheet. Broil, stirring occasionally, until lightly charred, 8 to 12 minutes.Top the tostadas with some of the beans, charred vegetables, cabbage, cilantro, cheese and the reserved crema.
To prepare crema: Combine sour cream, lime zest, lime juice and salt in a small bowl. Set aside.
To prepare tostadas: Position a rack in upper third of oven; preheat to 400 degrees F.
Brush both sides of tortillas with 1 tablespoon oil and arrange on a baking sheet. (It’s OK if they overlap a bit; they will shrink as they cook.) Bake, turning once halfway, until browned and crisp, about 10 minutes. Transfer to a wire rack and let cool.
Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat. Add 1 garlic clove and cook, stirring occasionally, until fragrant, about 30 seconds. Add cumin, 1/2 teaspoon salt and chile powder; cook, stirring, for 30 seconds more. Add beans and cook, stirring occasionally, until heated through, about 4 minutes. Transfer the beans to a food processor and add 1/4 cup water. Pulse until smooth, adding more water, 1 tablespoon at a time, if needed.
Preheat broiler to high.
Toss bell peppers, onion, zucchini, corn, ground pepper, the remaining 3 garlic cloves, 1 tablespoon oil and 1/2 teaspoon salt in a large bowl. Spread on a large rimmed baking sheet. Broil, stirring occasionally, until lightly charred, 8 to 12 minutes.
Top the tostadas with some of the beans, charred vegetables, cabbage, cilantro, cheese and the reserved crema.
Originally appeared: EatingWell Magazine, April 2019
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Nutrition Facts(per serving)327Calories13gFat43gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
