Summer

Grilled Green Tomato Tostadas with Black Beans, Avocado + Cilantro

July  1, 2013
2 Ratings
  • Serves 4
Ingredients
  • 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
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.

See what other Food52ers are saying.

  • Karen Schatz Sims
    Karen Schatz Sims
  • Marcelina MaCe
    Marcelina MaCe
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. (Available February 2021.)

2 Reviews

Karen S. January 7, 2021
I picked green tomatoes and cilantro at a local farm and was looking for a recipe. I came across this and was excited that I had all the ingredients on hand, including long forgotten gluten-free tostadas in my freezer! It was delicious, a mixture of so many flavors brightened up with lime juice and lightly seasoned with garlic and cumin. I might leave off the cheese next time to keep it a bit lighter. It was so good that I barely noticed the cheese and would not miss it.
 
Marcelina M. August 19, 2013
Just made it yeasterday !! Super fast and very good !!