Crispy corn tostada topped creamy refried beans, seasoned and grilled zucchini, shredded Chihuahua cheese, and queso fresco. With a spicy fresh habanero salsa.
Tostadas are my favorite quick and easy breakfast, lunch, or dinner. They can be eaten any time of the day or night. The crispy shells, piled with beans and cheese are the perfect accompaniment for eggs, beef, chicken, or just some simple grilled vegetables.
For my tostadas today I stuck with grilled vegetables. After fajita night it seems what’s left are always the sides like rice and beans or the grilled vegetables that I’ve cooked do go along with the fajitas. I never throw those away instead I blend them up for a smokey salsa, chop them up to add into salads, or make them a quick topper for tostadas when I need a fajita night part two. Check out my tips and tricks below for the best-grilled zucchini, refried bean tostadas with habanero salsa. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST GRILLED ZUCCHINI & REFRIED BEANS TOSTADAS & HABANERO SALSA:
blend & boil salsa: salsa needs to be cooked. it enhanced its flavors and tightens everything up. salsa is simple to prepare all you need to do is blend it in a blender. boil and simmer for 45 minutes. the heat will release the natural water in the vegetables resulting in a flavor-packed salsa.
fry your own tostada: tostadas are really easy to make. freshly fried has a ton more flavor than store-bought. using corn tortillas fry till they are stiff then sprinkle lightly with salt.
do ahead: everything can be done ahead, even the tostada shells. have everything ready to build by making stuff ahead. serving your tostada up family-style can make for easier serving, storage, and cleanup.
keep it simple: tostadas are meant to be simple. you don’t want to put too much on the shell or it can crack or break. i usually make tostada after fajita night since it’s a great way to use up the extra beans, guacamole, and meat that were prepared.
SIMILAR INGREDIENTS TO:
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INGREDIENTS
- Cooking Oil
- 8 Corn Tortillas
- 2c Refried Beans
- 1c Chihuahua Cheese, shredded
- 1/4c Queso Fresco
- 1 Zucchini, sliced lengthwise
- 2Tb Olive Oil
- 2tsp Black Pepper
- 2tsp Chili Powder
- 2tsp Smoked Paprika
- 2tsp Garlic Powder
- Salt
- HABANERO SALSA
- 1 Habanero
- 1 Yellow Onions, rough chopped
- 1 Red Jalapeno
- 8 Garlic Cloves
- 2 Limes
- 1Tb White Vinegar
- 8 Roma Tomatoes
- 1/2 Bunch Cilantro
- Salt
- 1tsp Cumin
INSTRUCTIONS
- Season the zucchini with olive oil, garlic powder, salt, pepper, paprika and chili powder.
- In a skillet grill the zucchini on both sides for 3 minutes. Remove from the pan and slice.
- To make the salsa. Add all ingredients listed into a blender and blend till smooth. Place into a sauce pan bring to a boil and cover then simmer for 45 minutes. Season to taste. Remove from heat and let cool.
- Cook the tortillas by adding cooking oil to the pan to cover the bottom. Fry the corn tortillas on each side for 1-2 minutes. Remove from the hot oil and season with salt.
- To build add a generous smear of refried beans, chihuahua cheese, sliced zucchini, queso fresco, and habanero salsa.
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