Roasted Zucchini And Black Bean Tostadas With Crisp Radish Relish Recipe

Name: Roasted Zucchini And Black Bean Tostadas With Crisp Radish Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Combine first 5 ingredients and 1 tablespoon lime juice in a medium bowl; toss to coat. Sprinkle with 1/4 teaspoon salt.
2
Preheat oven to 450u00b0.
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 450u00b0 for 20 minutes or until tender and lightly browned.
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
Lightly coat both sides of tortillas with cooking spray. Arrange tortillas in a single layer on a baking sheet. Bake at 450u00b0 for 6 minutes. Turn tortillas over; bake an additional 3 minutes or until crispy.
6
Combine sour cream, milk, and remaining 1 teaspoon lime juice in a small bowl, stirring with a whisk until smooth.
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.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup thinly sliced radishes, 1/4 cup chopped fresh cilantro, 2 tablespoons thinly sliced green onions, 2 tablespoons unsalted pumpkinseed kernels, toasted, and more.

Yes, Roasted Zucchini And Black Bean Tostadas With Crisp Radish Relish falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Zucchini And Black Bean Tostadas With Crisp Radish Relish

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