Roasted Zucchini and Black Bean Tostadas with Crisp Radish Relish

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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 35 Minutes
Total: 35 Minutes

Nutritional Information

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

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. 1. Combine first 5 ingredients and 1 tablespoon lime juice in a medium bowl; toss to coat. Sprinkle with 1/4 teaspoon salt.
  2. 2. Preheat oven to 450°.
  3. 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. 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. 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. 6. Combine sour cream, milk, and remaining 1 teaspoon lime juice in a small bowl, stirring with a whisk until smooth.
  7. 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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