Roasted Zucchini and Black Bean Tostadas with Crisp Radish Relish
  • 1 cup thinly sliced radish
  • ¼ cup chopped fresh cilantro
  • 2 Tbs thinly sliced green onions
  • 2 Tbs pepitos
  • 1 tsp honey
  • 2 Tbs fresh lime juice , divided
  • ¾ tsp kosher salt, divided
  • 2 large zucchini (about 1 pound), quartered lengthwise and cut into ½ inch pieces
  • 2 large poblano chile peppers stemmed and seeded, and cut into ½ inch pieces
  • 1 Tbs olive oil
  • 1 tsp ground cumin
  • 3 garlic cloves, chopped
  • 1 can (15-ounce) black beans undrained
  • 8 (6-inch) corn tortillas
  • cooking spray
  • 1 medium ripe avocado
  • ¼ cup milk {I use almond}
  • pinch of salt
  1. Combine first 5 ingredients and 1 tablespoon lime juice in a medium bowl; toss to coat. Sprinkle with ¼ teaspoon salt.
  2. Preheat oven to 450°.
  3. Place zucchini and poblano on a jelly-roll pan; drizzle with oil. Sprinkle with cumin and ¼ teaspoon salt; toss to coat. Bake at 450° for 20 minutes or until tender and lightly browned.
  4. Combine garlic, beans, and remaining ¼ 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 450° for 6 minutes. Turn tortillas over; bake an additional 3 minutes or until crispy.
  6. Combine avocado, milk, remaining lime juice and pinch of salt in small bowl, stirring with a whisk until smooth. {Alternatively, you can puree it in a mini food processor.}
  7. Place 2 tortillas on each of 4 plates. Layer each tortilla with about 2 tablespoons bean mixture, ¼ cup zucchini mixture and about 2 tablespoons radish mixture. Drizzle with avocado-cream sauce. Serve immediately.
Recipe by Raisin & Fig at