plus 1 teaspoon vegetable oil, divided
small garlic clove, finely grated
medium green tomatoes (about 1 pound), sliced ½-inch thick
(8-inch) flour tortillas
coarsely grated Monterey Jack
(15-ounce) can black beans, drained and rinsed
medium, ripe avocado, sliced
fresh lime juice, plus wedges for serving
roughly chopped fresh cilantro
In This Recipe
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.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.