Chef Jeffrey Saad’s Black Bean And Grilled Zucchini Tostada With Annatto Sauce And Goat Cheese

124 faves | 2 recommends
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Parade Magazine
Nutrition per serving    (USDA % daily values)
CAL
532
FAT
69%
CHOL
15%
SOD
80%
Uploaded by: Parade Magazine Magazine

Comments

This looks so good. Will try soon.
Elizabeth Joyce   •  17 Aug   •  Report
i'll surely surely try this recipe
43vj730421hv   •  15 Aug   •  Report
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Ingredients for 4 servings

¼ cup fresh orange juice

¼ cup fresh lime juice

1½ Tbsp Achiote paste or 2 Tbsp chile powder

2 Tbsp olive oil

2 cups white onion, thinly sliced

½ lb button mushrooms, cleaned, hard part of stem removed; cut in half or fourths (pending mushroom size)

1 Tbsp cumin seed

1 Tbsp oregano

½ Tbsp kosher salt

½ cup water

1 can (15 oz) Bush’s Black Beans, drained and rinsed

2 medium green zucchini, cut in half the long way

¼ tsp olive oil

¼ tsp kosher salt

6 corn tostadas

4 oz creamy goat cheese

½ cup fresh cilantro, washed and roughly chopped

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