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Coppola Feast

Black Bean and Corn Grilled Tostadas

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Black Bean and Corn Grilled Tostadas paired with Diamond Collection Chardonnay

Black Bean and Corn Grilled Tostadas topped with avocado and lime wedges on the side.

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

Instructions

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

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

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