| Prep: 15 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 224 | 10g | 3g | 28g |
| sugars | fibre | protein | salt |
| 6g | 5g | 7g | 0.6g |
Why I Love Mexican Grilled Vegetable Tostadas
One of the recipes that I am awesome to share with you is the vibrant and flavorful Mexican Grilled Vegetable Tostadas. Just imagine biting through crunchy whole corn tostadas adorned with perfectly grilled vegetables, boasting a divine blend of zucchinis, bell peppers, onion rings, and fresh corn, all lovingly glazed with olive oil and artistically seasoned. The layer of refried beans and cheese forms a delicious, melty heart for this ensemble, while the kick of chili powder and fresh cilantro leaves leave a delightfully zesty trail. A generous drizzle of salsa and sour cream tie the dish together, whereas, the avocado and lime wedged garnishing is pleasantly surprising, adding a tangy, buttery note. (Image)
A Modern Take on Southern Cuisine
Being a Southern belle, I’ve always found my culinary sensibilities anchored in the rich tradition and warmth of Southern Cuisine. However, I feel there’s always room at the table for different textures and flavours from around the world. Inspired largely by the Mexican cuisine maestro, Aaron Sanchez, this Grilled Vegetable Tostadas recipe is an adventurous detour away from my usual repertoire.
Now, instead of the traditional biscuit or cornbread sideline, imagine servings of our golden, crunchy tostadas. Just like my beloved Southern dishes, these tostadas pack in warmth and comfort alongside a burst of flavors -a testament to Mexican cuisine’s vibrancy.
Complementing the Main Course
These Grilled Vegetable Tostadas also work beautifully when paired with other main courses. If you’re serving a light fish entrée, for example, the tostadas can add that bit of crunch and spice you’re craving. Alternatively, if you’ve got a BBQ pulled pork or a hearty chicken enchilada, the fresh, grilled veggies can provide a delightful contrast, cutting through the richness of the meat.
So remember, whether you’re having a casual weeknight dinner or hosting a cozy weekend brunch, these Grilled Vegetable Tostadas will bring a slice of Mexico to your dining tables, promising a flavorful journey you’ll want to embark on over and over again.
What You’ll Need
- 6 whole corn tostadas
- 2 medium zucchinis, sliced lengthwise
- 2 red bell peppers, seeded and quartered
- 1 large onion, cut into 1/2-inch thick rings
- 2 ears fresh corn
- 1/4 cup olive oil
- Salt and ground black pepper to taste
- 1 tablespoon chili powder
- 1 cup refried beans
- 1 cup grated cheese (preferably cheddar or Monterey Jack)
- 1/2 cup fresh cilantro leaves
- 1 lime, cut into wedges
- 1 sliced avocado for garnish
- 1/2 cup salsa
- 1/2 cup sour cream
Method
Step One
Preheat your grill to medium heat. Ensure the grill is clean and well-oiled to prevent the vegetables from sticking.
Step Two
Arrange all your vegetables on a platter – the zucchinis, bell peppers, onion rings, and corn. Drizzle the vegetables with olive oil, ensuring all sides are evenly coated. Season them with salt, pepper, and chili powder.
Step Three
Place the vegetables on the preheated grill. Cook them for about 3 to 5 minutes per side or until they are lightly charred and tender. Rotate the corn occasionally to ensure all sides are grilled evenly.
Step Four
Once done, remove the vegetables from the grill. Allow them to cool down for 5 minutes. After they’ve cooled, cut the corn kernels off the cob and chop the zucchini, bell peppers and onions into bite-sized pieces.
Step Five
Spread a layer of refried beans onto each tostada shell. Evenly distribute the grilled vegetables on top of the beans. Sprinkle the grated cheese over the vegetables.
Step Six
Place the tostadas on the grill, close the lid and cook for 2 to 3 minutes, until the cheese is melted and the tostada is warm.
Step Seven
Remove the tostadas from the grill, garnish with fresh cilantro leaves, and serve with lime wedges. Provide avocado slices, salsa, and sour cream as optional toppings on the side.
