Grilled Vegetable Tostadas
Ingredients
- 4 corn tortillas
- 1 cup cooked black beans lightly mashed
- 1 small zucchini sliced lengthwise
- 1 ear fresh corn husked
- 1 Roma tomato diced
- 1 avocado diced
- ¼ cup red onion finely diced
- 2 tablespoons fresh cilantro chopped
- 1 lime cut into wedges
- Salt and freshly ground black pepper to taste
Instructions
- Grill the zucchini and corn until lightly charred and tender. Cut the corn kernels from the cob and chop the grilled zucchini into bite-sized pieces.
- After the vegetables are finished, place the corn tortillas on the grill and heat for 2–3 minutes per side, until lightly crisp and marked by the grill.
- Spread the lightly mashed black beans over each tortilla. Top with the grilled zucchini, corn, diced tomato, avocado, red onion and fresh cilantro. Season with salt and pepper to taste, then finish with a squeeze of fresh lime or your favorite hot sauce.
I started out over a decade ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
