Corn, avocado and black bean tostadas Source: redbookmag.com Course: Sides Cuisine: Southwestern Food Group: Vegetable Serves: 6 |
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Ingredients
Olive oil |
2 cup(s) fresh or thawed frozen corn kernels |
1 large zucchini, diced |
1-1/2 cup(s) quartered grape tomatoes |
1/3 cup(s) chopped red onion |
1/4 cup(s) chopped fresh cilantro |
1 chipotle chile in adobo sauce, seeded and minced |
2 teaspoon(s) adobo sauce |
2 tablespoon(s) fresh lime juice |
1/2 teaspoon(s) salt |
8 crisp tostada shells |
16 tablespoon(s) refried black beans, heated |
Shredded lettuce, for garnish |
Sliced Hass avocado, for garnish |
Crumbled queso fresco, for garnish |
Instructions
Directions
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Notes: |