Black Bean and Grilled Corn Tostadas
Ingredients
- 3 ears corn, shucked
- 1 red bell pepper, halved
- 2 (8-oz) pkg soft taco-size corn tortillas
- ¼ cup olive oil, divided
- 2 (15-oz) cans black beans, drained and rinsed
- 1 pint grape tomatoes, halved
- ½ cup chopped fresh cilantro
- 2 Tbsp fresh lime juice
- ½ tsp salt
- ½ tsp pepper
- 2 cups angel hair coleslaw
- 2 avocados, sliced
Instructions
- Preheat grill to medium-high heat. Brush corn, bell pepper, and tortillas with 2 Tbsp oil.
- Grill corn and bell pepper, covered, 3 to 5 minutes or until lightly charred. Grill tortillas 1 minute per side or until toasted.
- Cut kernels from corn cobs; discard cobs. Coarsely chop bell pepper. Combine corn, bell pepper, beans, tomatoes, cilantro, lime juice, 2 Tbsp oil, salt, and pepper in a large bowl.
- Top tortillas with vegetable mixture, coleslaw, and avocados.
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