Spicy Vegetable Tostadas with Zucchini, Poblano Pepper & Black Bean Mash
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Spicy Vegetable Tostadas

with Zucchini, Poblano Pepper & Black Bean Mash

30 MIN
+$3.95/serving 2 Servings
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    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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    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
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    fresh
    ingredients
    Spicy Vegetable Tostadas with Zucchini, Poblano Pepper & Black Bean Mash
    Title
    • 3 oz Diced Pancetta
    • 4 Flour Tortillas
    • 1 Poblano Pepper
    • 1 15.5-Oz Can Black Beans
    • 1 Red Onion
    • 1 Zucchini
    • 2 Tbsps Grated Cotija Cheese
    • 2 Scallions
    • 1 Lime
    • ¼ cup Sour Cream
    • 2 tsps Chipotle Chile Paste
    • 1 Tbsp Light Brown Sugar

    Spicy Vegetable Tostadas

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    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 the pancetta & 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 pancetta. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. 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 and the pancetta is cooked through. 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.
    Cook the pancetta & mash the beans
    Toast the tortillas
    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.

    Cook the vegetables
    Assemble the tostadas & serve your dish
    5 Assemble the tostadas & serve your dish

    Assemble the tostadas using the toasted tortillas, mashed beans, and cooked vegetables. Serve the tostadas garnished with the cheese and sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

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