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Tostadas with Grilled Zucchini and Black Beans

Perfect as bar snacks or light appetizers, these tostadas skip the cheese and meat in favor of earthy beans and zucchini.


2/3 cup black beans, cooked

2/3 cup Markon First Crop Zucchini, grilled and chopped

1/2 cup corn, grilled and cut from cob

2 Tbsp. Ready-Set-Serve Washed & Trimmed Cilantro, chopped

4 corn tortillas, baked until crisp

1 cup Ready-Set-Serve Pico de Gallo Guacamole

4 oz. Ready-Set-Serve Arcadian Harvest Ruby


Mix together beans, zucchini, corn, and cilantro; set aside. Spread 1/4 cup guacamole on each baked tortilla. Top with equal portion of bean mixture. Garnish with RSS Arcadian Harvest Ruby and serve.