Roasted Zucchini and Black Bean Tostadas with Crisp Radish Relish


black bean tostadas with crisp radish relish

If I was going to open a restaurant tomorrow I think I’d build it around these. The flavor combination in Cooking Light‘s Roasted Zucchini and Black Bean Tostadas with Crisp Radish Relish {and the addition of my Avocado-Lime Cream Sauce} is knock-your-socks off good.

This is one of those meals that I set in front of Husband without announcing that there was no meat. And you know what? It wasn’t missed.

You can make everything ahead of time, then gently reheat the roasted zucchini/poblano and black bean mixtures and assemble.

Roasted Zucchini and Black Bean Tostadas with Crisp Radish Relish
Serves: 8 tostadas
  • 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.

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3 Responses to Roasted Zucchini and Black Bean Tostadas with Crisp Radish Relish

  1. Anne Harbison July 30, 2014 at 10:08 am #

    You are so wonderful! I a so NOT a foodie and even I am reading this blog!!!!! I’m inspired — both nutritionally AND aesethically!!!

  2. Coco in the Kitchen July 30, 2014 at 11:09 am #

    Gorgeous! I love the flavours, textures and the look. Can’t wait to taste them.

  3. Tami August 9, 2014 at 10:54 am #

    I made this last night and they were delicious!! I followed the recipe exactly, didn’t change a thing and won’t on my next go around. Thank you:)!

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