VERY yummy, but a lot of steps for a weeknight dinner. Better suited to a Sunday evening when time is less of an issue. I made individual taco shells: flip over a muffin tin, spray the underside (the outside) of the muffin pan with cooking spray, soften the corn torillas in a microwave for about 30 seconds, then fold the softened tortilla over the bottom of the muffin cups, bake in the oven for about the last ten minutes of the zucchini's roasting time. Fill the tortilla cups as directed in the recipe. I also substituted a bell pepper for the poblano pepper because a family member cannot eat spicy foods. For those of us who wanted a kick, the hot sauce at the end provided the necessary heat. Will definitely make these again.
Roasted Zucchini and Black Bean Tostadas with Crisp Radish Relish
More From Cooking Light
Total: 35 Minutes
Amount per serving
- Calories: 300
- Fat: 8.6g
- Saturated fat: 1.9g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 2g
- Protein: 12g
- Carbohydrate: 47g
- Fiber: 10g
- Cholesterol: 4mg
- Iron: 3mg
- Sodium: 469mg
- Calcium: 151mg
- 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)
- 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.
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