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Spicy Vegetable Tostadas
with Zucchini, Poblano Pepper & Black Bean Mash
30 MIN
2 Servings
From the Test Kitchen
This take on the beloved Latin American dish (whose name is a reference to the toasted tortillas at its base) features a trio of zucchini, poblano pepper, and onion tossed in a spicy lime-chipotle dressing, plus a creamy layer of mashed black beans with a dollop of sour cream folded in.
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Dietary Information
Vegetarian
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NutritionPER SERVING
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Calories560 Cals (est.)
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fresh
ingredients
Title
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4 Flour Tortillas
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1 15.5-Oz Can Black Beans
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1 Poblano Pepper
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1 Red Onion
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1 Zucchini
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1 Lime
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2 Scallions
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2 Tbsps Grated Cotija Cheese
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¼ cup Sour Cream
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2 tsps Chipotle Chile Paste
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1 Tbsp Light Brown Sugar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans. Medium dice the zucchini. Halve, peel, and medium dice the onion. Quarter the lime. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the sugar, 1 tablespoon of warm water, the juice of 2 lime wedges, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Stir until the sugar has dissolved.
2
Cook & mash the beans
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the drained beans and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and mashing the beans with the back of a spoon, 5 to 6 minutes, or until slightly thickened. Turn off the heat; stir in the sour cream. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
3
Toast the tortillas
Place the tortillas on a sheet pan. Using a fork, prick the tortillas all over to prevent air bubbles from forming. Drizzle with olive oil and season with salt and pepper; turn to coat. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven.
4
Cook the vegetables
Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini, diced onion, and diced pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated and combined. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Assemble the tostadas & serve your dish
Assemble the tostadas using the toasted tortillas, mashed beans, and cooked vegetables. Serve the tostadas with the remaining lime wedges on the side. Garnish with the cheese and sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans. Medium dice the zucchini. Halve, peel, and medium dice the onion. Quarter the lime. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the sugar, 1 tablespoon of warm water, the juice of 2 lime wedges, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Stir until the sugar has dissolved.
2
Cook & mash the beans
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the drained beans and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and mashing the beans with the back of a spoon, 5 to 6 minutes, or until slightly thickened. Turn off the heat; stir in the sour cream. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
3
Toast the tortillas
Place the tortillas on a sheet pan. Using a fork, prick the tortillas all over to prevent air bubbles from forming. Drizzle with olive oil and season with salt and pepper; turn to coat. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven.
4
Cook the vegetables
Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini, diced onion, and diced pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated and combined. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Assemble the tostadas & serve your dish
Assemble the tostadas using the toasted tortillas, mashed beans, and cooked vegetables. Serve the tostadas with the remaining lime wedges on the side. Garnish with the cheese and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs