Black Bean and Corn Grilled Tostadas

Pairs With

2022

Diamond Collection Chardonnay

Developed concentration and flavors of melon, vanilla and creme brulee- pairs great with grilled chicken or pork chops

Price

$18.00

Member Price

$16.20

Diamond Collection Chardonnay quantity

Add to cart

20min Prep, 10min Cook, 30min Total

Ingredients

• 3 ears corn, husks removed
• 1 red bell pepper, halved
• 2 (8-oz) pkg corn tortillas
• ¼ cup olive oil
• 2 (15-oz) cans black beans, drained and rinsed
• 1 pint grape tomatoes, cut in half
• ½ cup chopped fresh cilantro
• 2 Tbsp fresh lime juice
• ½ tsp salt
• ½ tsp pepper
• 2 cups finely shredded cabbage
• 2 avocados, peeled and sliced

Directions

1. Preheat grill to medium-high heat. Brush corn, bell pepper, and tortillas with 2 Tbsp olive oil.
2. Grill corn and bell pepper 3 to 5 minutes or until lightly charred, turning frequently.
3. Grill tortillas 1 minute per side or until toasted.
4. Cut corn kernels from cob, and coarsely chop bell pepper.
5. Combine corn, bell pepper, black beans, tomatoes, cilantro, lime juice, remaining 2 Tbsp olive oil, salt, and pepper in a large bowl.
6. Top tortillas with vegetable mixture, cabbage and avocado.

Side Dish Ingredients

• 6 (1-inch-thick) slices pineapple
• 1 Tbsp olive oil
• 3 Tbsp turbinado sugar

Side Dish Instructions

1. Preheat grill to medium-high heat. Brush pineapple slices with oil; place on a grill rack.
2. Grill, covered with grill lid, 2 minutes.
3. Turn pineapple slices over, and sprinkle with sugar; cook 3 minutes longer or until sugar is bubbly and browned.