Grilled Veggie Tostadas with Spicy Guacamole

Ingredients

• 8 corn tostadas
• 1 zucchini, sliced into 1/4-inch planks
• 1 red bell pepper, quartered and seeded
• 1 yellow bell pepper, quartered and seeded
• 1/2 red onion, cut into thick rounds
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 1/2 cups shredded Mexican cheese blend
• 3 ripe avocados, halved and pitted
• 1 jalapeño, seeded and minced
• 2 tablespoons red onion, finely diced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1/2 teaspoon kosher salt
• 1/4 cup crumbled queso fresco
• 1/4 cup fresh cilantro leaves, for garnish
• 1 lime, cut into wedges

Method

1. 1

   Preheat a grill or grill pan to medium-high heat.

   10:00 · Preheat grill
2. 2

   Toss the zucchini, bell peppers, and onion rounds with olive oil, cumin, chili powder, salt, and black pepper.

3. 3

   Grill the vegetables, turning occasionally, until charred and tender, 8 to 10 minutes.

   8:00 · Grill vegetables
4. 4

   Transfer the grilled vegetables to a cutting board and chop into bite-sized pieces.

5. 5

   Preheat the oven to 400°F. Arrange the tostadas on a large baking sheet.

6. 6

   Top each tostada with black beans, grilled vegetables, and shredded cheese.

7. 7

   Bake until the cheese is melted and the tostadas are heated through, 5 to 7 minutes.

   5:00 · Bake tostadas
8. 8

   While the tostadas bake, mash the avocados in a medium bowl with a fork, leaving some texture.

9. 9

   Stir the minced jalapeño, diced red onion, chopped cilantro, lime juice, and salt into the mashed avocado until combined.

10. 10

    Remove the tostadas from the oven and top each with a generous dollop of spicy guacamole.

11. 11

    Sprinkle with crumbled queso fresco and cilantro leaves, and serve with lime wedges.