Black Bean Tostadas with Zucchini and Corn

pickyeaterblog.com
serves 4
Ingredients

• ½ tbsp extra virgin olive oil
• 1½ cups fresh white or yellow corn kernels
• 1 cup chopped red onion
• 3 cloves garlic, finely chopped
• 4 medium tomatoes, roughly chopped
• 3 medium zucchini, diced
• 15 oz black beans, rinsed and drained,1 can
• 1 tsp dried oregano
• ¼ tsp ground black pepper
• ½ tsp Salt more to taste
• 8 warm corn tortillas. Use 2 tostadas per person.
• Tomatillo salsa
• 8-16 tbsp Grated Monterey Jack Cheese or Mexican 4 cheese blend. Use 1-2 tbsp per tostada
• Cilantro, chopped, for topping

Instructions

• Preheat broiler to 350 degrees. Spray a baking sheet with cooking spray.
• Warm up the corn tortillas in a microwave, wrapped in a paper towel (about 30 seconds). Place the corn tortillas on the baking sheet, spray tops of tortillas lightly with cooking spray.
• Put the tortillas under the broiler, bake until golden brown and crispy.
• Heat a pan over medium high heat. Add olive oil, onions, garlic, and tomatoes to the pan. Let cook for 10 minutes.
• Add zucchini, cook until tender – 10 to 12 minutes. Add corn, beans, oregano, pepper, salt to taste (if needed). Cook 3-5 minutes.
• Split filling among the tostada shells, top with 2-4 tsp salsa and no more than 1-2 Tbsp of cheese.

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