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

124 faves | 2 recommends
More from this source
Parade Magazine
Nutrition per serving    (USDA % daily values)
Uploaded by: Parade Magazine Magazine


This looks so good. Will try soon.
Elizabeth Joyce   •  17 Aug   •  Report
i'll surely surely try this recipe
43vj730421hv   •  15 Aug   •  Report
Add a comment

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

You might also like

Chicken And Summer Vegetable Tostadas
Cooking Light
Grilled Veggie Tostadas
Whole Foods Market
Roasted Vegetable And Refried Bean Tostadas
Real Simple
Shrimp And Zucchini Tostadas
Martha Stewart
Grilled Fish Tostadas With Pineapple-Jícama Salsa
Grilled-Vegetable Tostadas
Martha Stewart
Veggie Tostadas
Oxmoor House
Turkey And Vegetable Tostadas
Kraft Foods
Grilled Vegetable Tostadas
Land O Lakes
Lentil & Veggie Tostadas