Grilled Summer Garden Tostada
These Southwestern-inspired tostadas combine the nutritional benefits of high-fiber beans with peppers and tomatoes rich in vitamins A and C.
Makes 4 servings
|Nonstick cooking spray|
|1||large fresh poblano or green bell pepper, seeded, cored and quartered|
|1||small red bell pepper, seeded, cored and quartered|
|1||ear of corn, husks removed|
|2||tablespoons fresh lime juice|
|1/8||teaspoon black pepper|
|1/2||jalapeño pepper,* seeded and minced (optional)|
|4||(7-inch) fat-free flour tortillas|
|1/4||cup prepared pesto|
|1||can (15 ounces) black beans, rinsed and drained|
|2||ounces reduced-fat feta cheese, crumbled|
|1||medium tomato, diced|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Prepare barbecue grill for direct cooking.
- Cut zucchini lengthwise into 1/4-inch slices; lightly spray with cooking spray. Set aside.
- Grill poblano and bell peppers, skin-side down, over hot coals until blackened. Place in paper bag and seal. Steam 5 minutes. Remove skin. Grill zucchini and corn, covered, over medium coals, 1 to 3 minutes on each side or until tender and lightly browned. Cut zucchini and peppers into bite-size pieces. Cut corn off cob.
- Combine zucchini, peppers, corn, lime juice, black pepper and jalapeño, if desired, in medium bowl.
- Lightly spray one side of tortillas with cooking spray; grill about 30 seconds to 1 minute or until crisp and lightly browned. Spread 1 tablespoon pesto evenly over one side of each tortilla. Top with 1/4 of beans, 1/4 of vegetable mixture and 1/4 of cheese. Grill, covered, over medium coals until warm (if fire is too hot, protect bottom of tortillas with foil). Top with tomato; serve immediately.
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||10 %|
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