Recipe Categories
Tex Mexican
Tex Mex Tostados

Shanna's Summer Veggie Tostado

1 med zucchini
    Nonstick cooking spray as needed
1 lrg fresh poblano or green bell pepper seeded, cored,
    and quartered
1 sm red bell pepper seeded, cored,
    and quartered
1 x corn on the cob husks removed
2 tbl fresh lime juice
1/8 tsp freshly-ground black pepper
1/2 x jalapeno pepper (optional), seeded,
    and minced
4 x fat-free flour tortillas - (7" dia)
1/4 cup prepared pesto
1 can black beans - (15 oz) rinsed, drained
2 oz reduced-fat feta cheese crumbled
1 med tomato diced

 Method :
Prepare barbecue grill for direct cooking.
Cut zucchini lengthwise into 1/4-inch slices; lightly spray with cooking spray. Set aside.
Grill poblano and bell peppers, skin-side down, over hot coals until blackened. Place in paper bag and seal. Steam 5 minutes. Remove skin.
Grill zucchini and corn, covered, over medium coals,1 to 3 minutes on each side or until tender and lightly browned.
Cut zucchini and peppers into bite-sized pieces. Cut corn off cob. Combine zucchini, peppers, corn, lime juice, black pepper and jalapeno, if desired, in medium bowl.
Lightly spray one side of tortillas with cooking spray; grill about 30 seconds to 1 minute or until crisp and lightly browned. Spread 1 tablespoon pesto evenly over one side of each tortilla. Top with 1/4 of beans, 1/4 of vegetable mixture and 1/4 of cheese.
Grill, covered, over medium coals until warm (if fire is too hot, protect bottom of tortillas with foil). Top with tomato; serve immediately.
This recipe yields 4 servings