29m$9.10Black Bean Zucchini Tostadas
Crisp sheet-pan corn tortillas topped with black beans, zucchini, sweet peppers, salsa, and avocado.
- Energy
- 377 calories per serving
- Protein
- 10.2 g per serving
- Carbs
- 49.1 g per serving
- Fat
- 15.9 g per serving
- Sodium
- 841 mg per serving
Shopping options
extra-virgin olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
ground cumin
0.5 Teaspoon
Kroger® Ground Cumin Shaker
2%
mini sweet peppers
8 Count
Kroger® Mini Sweet Peppers
40%
chili powder
1 Teaspoon
Kroger® Chili Powder Shaker
2%
kosher salt
0.5 Teaspoon
Kroger® Coarse Kosher Salt
0%
zucchini
1 Each
Organic Zucchini Squash
100%
prepared tomato salsa
0.5 Cup
Kroger® Mild Traditional Salsa
25%
street taco corn tortillas
12 Count
La Banderita® Street Taco Sliders Corn Tortillas
60%
avocado
1 Each
Fresh Large Ripe Avocado
100%
canned black beans
1 Can
Bush's Black Beans 15 oz
100%
fresh lime
1 Count
Fresh Large Limes - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- canned black beans-1 can
- street taco corn tortillas-12 tortilla
- zucchini-1 each
- mini sweet peppers-8 pepper
- prepared tomato salsa-0.5 cups
- extra-virgin olive oil-2 tablespoons
- chili powder-1 teaspoon
- ground cumin-0.5 teaspoons
- kosher salt-0.5 teaspoons
- avocado-1 each
- fresh lime-1 lime
Preheat oven to 425°F. Drain and rinse the beans; finely dice the zucchini and thinly slice the peppers.
Open the black bean can carefully; sharp lids can cut skin.
Keep fingers clear while dicing zucchini and slicing peppers.
Brush the sheet pan with 1 tablespoon oil. Arrange tortillas in a single layer, brush with 1/2 tablespoon oil, and bake 5 minutes.
Use oven mitts when placing the rimmed sheet pan in or removing it from the hot oven.
Flip tortillas. Top with black beans and press lightly with a fork; add zucchini and peppers.
Use care around the hot sheet pan while flipping and topping the tortillas.
Sprinkle with chili powder, cumin, and salt. Drizzle with remaining 1/2 tablespoon oil.
Bake 10 to 12 minutes, until the tortilla edges are crisp and the vegetables are tender.
Use oven mitts when handling the hot rimmed sheet pan.
Dice the avocado. Rest tostadas 2 minutes, then top with salsa, avocado, and fresh lime juice.
Keep fingers clear when cutting and dicing avocado.
Let the tostadas cool briefly before eating hot beans.
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