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Charred Vegetable & Bean Tostadas with Lime Crema

Charred vegetables and cumin-spiced black beans pile high on crisp corn tortillas, delivering smoky sweetness and hearty creaminess in every bite, finished with cool lime crema that brightens each mouthful.

Recipe and photo by EatingWell, shared here with credit. View the Original

Charred Vegetable & Bean Tostadas with Lime Crema
Total
1 hr 7 min
Prep
45 min
Cook
22 min
Serves
6

Nutrition per Serving

Calories
327
Protein
13g
Carbs
43g
Fat
13g
Fiber
11g
Sugar
7g
Sodium
522mg

Ingredients

  • 5 tablespoons sour cream
  • 1/8 teaspoon lime zest
  • 2 teaspoons lime juice
  • 1/8 teaspoon kosher salt
  • 6 corn tortillas
  • 2 tablespoons canola oil plus 2 teaspoons, divided
  • 4 cloves garlic, sliced, divided
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon kosher salt, divided
  • 1/8 teaspoon chipotle chile powder
  • 2 (15 ounce) cans no-salt-added black beans, rinsed
  • 1/4 cup water, plus more as needed
  • 2 medium red bell peppers, sliced
  • 1 large red onion, halved and sliced
  • 2 medium zucchini, halved and sliced 1/2 inch thick
  • 1 cup fresh or frozen corn kernels
  • 1/4 teaspoon ground pepper
  • 1 cup thinly shredded cabbage
  • 1/4 cup chopped fresh cilantro
  • 6 tablespoons crumbled cotija cheese

Instructions

  1. To prepare crema: Combine sour cream, lime zest, lime juice and salt in a small bowl. Set aside.
  2. To prepare tostadas: Position a rack in upper third of oven; preheat to 400 degrees F.
  3. Brush both sides of tortillas with 1 tablespoon oil and arrange on a baking sheet. (It's OK if they overlap a bit; they will shrink as they cook.) Bake, turning once halfway, until browned and crisp, about 10 minutes. Transfer to a wire rack and let cool.
  4. Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat. Add 1 garlic clove and cook, stirring occasionally, until fragrant, about 30 seconds. Add cumin, 1/2 teaspoon salt and chile powder; cook, stirring, for 30 seconds more. Add beans and cook, stirring occasionally, until heated through, about 4 minutes. Transfer the beans to a food processor and add 1/4 cup water. Pulse until smooth, adding more water, 1 tablespoon at a time, if needed.
  5. Preheat broiler to high.
  6. Toss bell peppers, onion, zucchini, corn, ground pepper, the remaining 3 garlic cloves, 1 tablespoon oil and 1/2 teaspoon salt in a large bowl. Spread on a large rimmed baking sheet. Broil, stirring occasionally, until lightly charred, 8 to 12 minutes.
  7. Top the tostadas with some of the beans, charred vegetables, cabbage, cilantro, cheese and the reserved crema.