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Tostadas with Grilled Zucchini and Black Beans
Perfect as bar snacks or light appetizers, these tostadas skip the cheese and meat in favor of earthy beans and zucchini.
Ingredients:
2/3 cup black beans, cooked
2/3 cup Markon First Crop Zucchini, grilled and chopped
1/2 cup corn, grilled and cut from cob
2 Tbsp. Ready-Set-Serve Washed & Trimmed Cilantro, chopped
4 corn tortillas, baked until crisp
1 cup Ready-Set-Serve Pico de Gallo Guacamole
4 oz. Ready-Set-Serve Arcadian Harvest Ruby
Instructions:
Mix together beans, zucchini, corn, and cilantro; set aside. Spread 1/4 cup guacamole on each baked tortilla. Top with equal portion of bean mixture. Garnish with RSS Arcadian Harvest Ruby and serve.
Meal Type:
Fall
Spring
Summer
Winter
Appetizers
Entrees
Gluten Free
Vegan
Vegetarian