every saturday i make my list of meals i am going to cook and fun things i am going to bake. alex and i go shopping around 10:30 - 11:00 pm. i love how quiet and empty the store is. i never feel rushed - it is a peaceful experience.
i had all the ingredients for this meal on my list, but when i got to the grocery store i was so excited to see asparagus!! not the crappy winter asparagus - the good "spring is here" asparagus. i had to add it!
by now most of you know i love vegetables. i love them roasted the most - but grilling them on my cast iron grill pan - that is a close second to roasting.
i found this recipe in Everyday Food: Good Food Fast
. it was intriguing but i knew it was missing something. i recently discovered a love for black beans so i thought i would try to incorporate them.
these tostadas are really flavorful. the vegetables have excellent texture and have a bit of grill "char" that adds a lovely smokiness. the addition of the black beans simmered in salsa with a little bit of cumin is what makes this dish excellent. without it - i believe it would have been a bit blah. the avocado added a wonderful creamy texture to the crunchy vegetables. everything "played together" so well! i thought it sounded a little weird to add feta to this - but that tart bite on top was perfection.
the only thing i would do different next time would be to not grill the tortillas a long as i did to leave them with a bit more flexibility. they were a bit difficult to figure out how to eat.grilled vegetable tostadas with black beans
adapted from Everyday Food: Good Food Fast
2 zucchinis - sliced into 1/2 inch wide strips
2 bell peppers - sliced into 1/2 inch wide strips
1 avocado - sliced into 1/2 inch wide strips
10 asparagus - cut into 2 inch pieces
pint of grape tomatoes - sliced in half
15 oz can of organic black beans - drained of liquid and rinsed well
1/2 cup plus more for serving salsa (homemade or store bought)
1/2 tsp cumin
4 flour or corn tortillas
salt and pepper
heat grill pan or outdoor grill
toss zucchini, bell peppers and asparagus with olive oil, salt and pepper. place on grill until tender. zucchini will only take a couple minutes, peppers and asparagus will take 5-7 minutes.
in a saucepan combine black beans, cumin and 1/2 cup of salsa. simmer for 8 - 10 minutes.
when vegetables are done, brush the tortilla with olive oil and grill on both sides about 1 - 2 minutes per side.
top tortilla with black bean and salsa mixture. place vegetables and avocados on top of bean mixture. sprinkle the tomatoes on top followed by feta cheese. serve with lime wedges to squeeze on top and salsa.
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