Recipe

Mexican Zucchini Corn And Black Bean Tostadas With Cotija Cheese And Chipotle Sour Cream Drizzle Recipe

	Cuzpat / All my dishes 1 month, 3 weeks ago Delightful tasting!! Prep:30m Cook:5m Servings:4	Cuzpat
	zucchini chipotte onion cinnamon corn

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Ingredients

1/2 cup sour cream

2 teaspoons canned chipotle puree in adobo sauce

1 tablespoon canola oil, plus extra for the tortillas

1/4 cup red onion, small dice

1/2 cup corn kernels, fresh or canned and drained

1 1/2 cups zucchini, small dice

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

Kosher salt to taste

1/2 cup black beans, drained

4 corn tortillas

1/2 cup cotija cheese

Sliced avocado for garnish

Directions

In a small bowl, combine sour cream and chipotle puree. Adjust to taste based on level of heat desired. Cover and refrigerate until ready to use.

Heat a large sauté pan over medium-high heat. Add canola oil, then add red onion. Cook until slightly translucent. Add corn and zucchini, cumin and cinnamon and season lightly with kosher salt. Sauté until zucchini begins to soften and brightens in color. Add black beans. Toss mixture to combine well. Adjust seasonings to taste. Remove from heat. Keep warm.

In a small sauté pan, heat a little canola oil until a drop of water sizzles immediately when added to it. Cook 1 corn tortilla at a time, cooking each side lightly. Remove from oil and drain on paper towels. Repeat with all tortillas.

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Divide zucchini mixture evenly among tortillas. Top with crumbled cheese, drizzle with chipotle sour cream

and garnish with sliced avocado.

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