Charred Vegetable & Bean Tostadas with Lime Crema

Charred Vegetable & Bean Tostadas with Lime Crema

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From: EatingWell Magazine, April 2019

Pile vegetables and black beans onto crisp tostadas and top them off with lime crema for a vegetarian dinner the whole family will love. Charring the vegetables under the broiler infuses them with smoky flavor while cooking them quickly.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Lime Crema
  • 5 tablespoons sour cream
  • ⅛ teaspoon lime zest
  • 2 teaspoons lime juice
  • ⅛ teaspoon kosher salt
  • Tostadas
  • 6 corn tortillas
  • 2 tablespoons canola oil plus 2 teaspoons, divided
  • 4 cloves garlic, sliced, divided
  • 1½ teaspoons ground cumin
  • 1 teaspoon kosher salt, divided
  • ⅛ teaspoon chipotle chile powder
  • 2 (15 ounce) cans no-salt-added black beans, rinsed
  • ¼ cup water, plus more as needed
  • 2 medium red bell peppers, sliced
  • 1 large red onion, halved and sliced
  • 2 medium zucchini, halved and sliced ½ inch thick
  • 1 cup fresh or frozen corn kernels
  • ¼ teaspoon ground pepper
  • 1 cup thinly shredded cabbage
  • ¼ cup chopped fresh cilantro
  • 6 tablespoons crumbled cotija cheese

Preparation

  • Prep

  • Ready In

  1. To prepare crema: Combine sour cream, lime zest, lime juice and salt in a small bowl. Set aside.
  2. To prepare tostadas: Position a rack in upper third of oven; preheat to 400°F.
  3. Brush both sides of tortillas with 1 tablespoon oil and arrange on a baking sheet. (It's OK if they overlap a bit; they will shrink as they cook.) Bake, turning once halfway, until browned and crisp, about 10 minutes. Transfer to a wire rack and let cool.
  4. Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat. Add 1 garlic clove and cook, stirring occasionally, until fragrant, about 30 seconds. Add cumin, ½ teaspoon salt and chile powder; cook, stirring, for 30 seconds more. Add beans and cook, stirring occasionally, until heated through, about 4 minutes. Transfer the beans to a food processor and add ¼ cup water. Pulse until smooth, adding more water, 1 tablespoon at a time, if needed.
  5. Preheat broiler to high.
  6. Toss bell peppers, onion, zucchini, corn, ground pepper, the remaining 3 garlic cloves, 1 tablespoon oil and ½ teaspoon salt in a large bowl. Spread on a large rimmed baking sheet. Broil, stirring occasionally, until lightly charred, 8 to 12 minutes.
  7. Top the tostadas with some of the beans, charred vegetables, cabbage, cilantro, cheese and the reserved crema.

Nutrition information

  • Serving size: 1 tostada
  • Per serving: 327 calories; 12 g fat(3 g sat); 10 g fiber; 43 g carbohydrates; 13 g protein; 56 mcg folate; 12 mg cholesterol; 7 g sugars; 0 g added sugars; 1,615 IU vitamin A; 72 mg vitamin C; 174 mg calcium; 3 mg iron; 522 mg sodium; 733 mg potassium
  • Nutrition Bonus: Vitamin C (120% daily value), Vitamin A (32% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1½ fat, 1½ vegetable, 1 lean protein, ½ medium-fat protein

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