Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 4

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

Jeanne Kelley
Recipe by Cooking Light July 2014

Gallery

Jason Wallis; Styling: Cindy Barr

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4 (serving size: 2 tostadas)
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Ingredients

Ingredient Checklist

Directions

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

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  • Preheat oven to 450°.

  • 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.

  • 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.

  • 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.

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

  • 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.

Nutrition Facts

300 calories; fat 8.6g; saturated fat 1.9g; mono fat 3.8g; poly fat 2g; protein 12g; carbohydrates 47g; fiber 10g; cholesterol 4mg; iron 3mg; sodium 469mg; calcium 151mg.
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