Grilled Vegetable Tostadas


  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pinch salt
  • 1 pinch pepper
  • 1 sweet onion cut in rounds
  • 1 sweet red pepper cut in 2-inch chunks
  • 2 zucchinis (about 13 oz/370 g total), sliced lengthwise 1/2 inch (1 cm) thick
  • 4 flour tortillas (6 inches/15 cm)
  • 4 corn tortillas (6 inches/15 cm)
  • 1 avocado pitted, peeled and sliced
Bean Spread:
  • 1 teaspoon olive oil
  • 2 cloves garlic minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 can red kidney bean drained and rinsed
  • 2 tablespoons lime juice
  • 1/4 teaspoon cayenne pepper sauce (such as Frank
  • 1 pinch salt
  • 1 pinch pepper


  • Remove 1 tsp of the oil and set aside for tortillas. In bowl, combine remaining oil, lime juice, chili powder, cumin, salt and pepper. Add onion, red pepper and zucchini; toss to coat.
  • Reserving oil mixture, place vegetables on greased grill over medium-high heat; close lid and grill, turning occasionally and brushing with reserved oil mixture, until tender, about 10 minutes. Slice and set aside.
  • Bean Spread: Meanwhile, in small saucepan, heat together oil, garlic, chili powder and cumin over medium heat, stirring, until garlic is softened, about 1 minute.
  • Add beans, lime juice, pepper sauce, salt and pepper; cook, stirring and breaking beans apart with wooden spoon, until warmed through, about 2 minutes. Cover and keep warm.
  • Brush reserved oil over both sides of tortillas. Add to grill; grill, covered and turning once, until crisp, about 3 minutes. To serve, top with bean spread, vegetables and avocado.

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