Vegetable Tostadas

The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with brown rice.

Ingredients

1 teaspoon ground cumin

1 cup chopped red onion (about 1)

1 red bell pepper (chopped)

1 cup fresh (2 ears) or frozen (thawed) corn kernels

1 cup chopped zucchini (about 4 ounces)

1/2 cup green salsa

2 cups black beans

3 tablespoons chopped fresh cilantro, divided

4 (8-inch) tortillas (We use Ezekiel tortillas –

http://www.foodforlife.com/product-catalog/ezekiel-49/tortillas

1 cup (4 ounces) shredded Almond, Rice, or Non-Dairy Cheese or Monterey Jack cheese

Preparation

Preheat broiler.

Add 2 tablespoons water to sauté pan.  Add onion, red bell pepper, corn, and zucchini to sauté pan and stir in cumin.  Sauté on medium heat until the mixture starts to become soft.  Stir in salsa, black beans, and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet.  Broil 3 minutes or until lightly browned. Spoon about 3/4 cup vegetable mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, vegetable mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.