Roasted Zucchini and Black Bean Tostadas with Crisp Radish Relish

 Recipe
The radish relish gives a hit of bright crunch to the tostada; sour cream adds a cool, creamy finish.

Yield:

Serves 4 (serving size: 2 tostadas)

Recipe from

Recipe Time

Hands-on: 35 Minutes
Total: 35 Minutes

Nutritional Information

Calories 300
Fat 8.6 g
Satfat 1.9 g
Monofat 3.8 g
Polyfat 2 g
Protein 12 g
Carbohydrate 47 g
Fiber 10 g
Cholesterol 4 mg
Iron 3 mg
Sodium 469 mg
Calcium 151 mg

Ingredients

1 cup thinly sliced radishes
1/4 cup chopped fresh cilantro
2 tablespoons thinly sliced green onions
2 tablespoons unsalted pumpkinseed kernels, toasted
1 teaspoon honey
4 teaspoons fresh lime juice, divided
3/4 teaspoon kosher salt, divided
2 large zucchini (about 1 pound), quartered lengthwise and cut into 1/2-inch pieces
1 large poblano chile, stemmed, seeded, and cut into 1/2-inch pieces
1 tablespoon olive oil
1 teaspoon ground cumin
3 garlic cloves, chopped
1 (15-ounce) can unsalted black beans, undrained
8 (6-inch) corn tortillas
Cooking spray
3 tablespoons light sour cream
2 teaspoons 1% low-fat milk
4 teaspoons picante sauce (such as Valentina)

Preparation

1. Combine first 5 ingredients and 1 tablespoon lime juice in a medium bowl; toss to coat. Sprinkle with 1/4 teaspoon salt.

2. Preheat oven to 450°.

3. Place zucchini and poblano on a jelly-roll pan; drizzle with oil. Sprinkle with cumin and 1/4 teaspoon salt; toss to coat. Bake at 450° for 20 minutes or until tender and lightly browned.

4. Combine garlic, beans, and remaining 1/4 teaspoon salt in a small saucepan over medium heat; bring to a simmer. Cook 10 minutes or until slightly thickened. Coarsely mash with a potato masher.

5. Lightly coat both sides of tortillas with cooking spray. Arrange tortillas in a single layer on a baking sheet. Bake at 450° for 6 minutes. Turn tortillas over; bake an additional 3 minutes or until crispy.

6. Combine sour cream, milk, and remaining 1 teaspoon lime juice in a small bowl, stirring with a whisk until smooth.

7. Place 2 tortillas on each of 4 plates. Layer each tortilla with about 2 tablespoons bean mixture, 1/4 cup zucchini mixture, 1 teaspoon sour cream mixture, 1/2 teaspoon picante sauce, and about 2 tablespoons radish mixture. Serve immediately.

Note:

Jeanne Kelley,

July 2014
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