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- 2 tablespoons plus 1 teaspoon vegetable oil, divided
- 1/4 teaspoon ground cumin
- 1 small garlic clove, finely grated
- 3 medium green tomatoes (about 1 pound), sliced ½-inch thick
- 4 (8-inch) flour tortillas
- 1 cup coarsely grated Monterey Jack
- 4 cups baby arugula
- 1 (15-ounce) can black beans, drained and rinsed
- 1 medium, ripe avocado, sliced
- 2 teaspoons fresh lime juice, plus wedges for serving
- 3 tablespoons roughly chopped fresh cilantro
- Preheat grill or grill pan over medium-high. In a small bowl, stir together 1 tablespoon oil with cumin and garlic; season with salt and pepper. Rub tomatoes with flavored oil.
- Brush both sides of tortillas with 1 tablespoon oil; season with salt and pepper. Grill one side of tortilla until puffed and golden, about 2 minutes. Flip tortillas and divide cheese among them. Cook until cheese has melted, 2 minutes; transfer to a platter. Add tomatoes to grill and cook until charred and slightly softened, about 4 minutes.
- Toss beans with cilantro, lime juice and remaining 1 teaspoon oil. Top tostadas with arugula, grilled tomatoes and dressed beans. Serve avocado on the side. Sprinkle with additional salt and pepper and serve with lime wedges.
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