Thursday, June 3, 2010

Summer Tostadas

This delicious and colorful mexican dish is perfect to split between two people for a hearty dinner or to serve as an appetizer or side at a get together. A crunchy tortilla topped with sweet corn, tender zucchini, and black beans with the bright flavors of cilantro, green chiles and fresh jalapeno is a seriously tasty way to utilize the best of summer's seasonal offerings.

1 tsp cumin 
1 tsp chile powder
2 tbsp minced garlic 
1 ear fresh corn
3 small zucchini
1 small jalapeno 
1 can chopped green chiles
1 can low sodium black beans
4 tbsp chopped fresh cilantro
3 whole wheat tortillas (La Favorita)
1/4 c. 2% mexican blend shredded cheese
Cooking Spray

Put a large sauté pan on stove and spray with cooking spray

Slice zucchini into chunks  and add to pan 
Carefully cut the kernels of corn off the cob and add to pan as well
Take seeds and membrane out of jalapeno and chop into small pieces, add to pan

Season the ingredients in the pan with cumin, chile powder, and garlic

Heat pan over medium high heat, stir occasionally 

Pour can of black beans into a strainer and rinse with cold water until water runs clear
Combine black beans, can of green chiles, and cilantro in a bowl, stir gently to combine

Once zucchini and corn are cooked turn off heat and add black bean mixture to pan, stir gently

Preheat broiler

Lightly spray each side of tortillas with cooking spray and place on a tinfoil lined cookie sheet
Broil each side of tortilla until lightly brown and crisp

Divide bean and corn mixture between the three tortillas, sprinkle top with cheese and broil until cheese is melted

Carefully cut each tostada in half and enjoy!

Servings 6

 per serving (1/2 tostada) 125 calories
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