Charred Vegetable Tostadas with Refried Black Beans and Crema
By Annie PetitoPublished on October 3, 2025
Time
45 minutes
Yield
Serves 4
Ingredients
¼ cup extra-virgin olive oil 1 teaspoon grated lime zest plus 2 tablespoons juice, plus lime wedges for serving1 teaspoon ancho chile powder 1 teaspoon ground cumin 1 teaspoon honey 1 teaspoon table salt 1 small zucchini, halved lengthwise and sliced crosswise ½-inch thick1 large red bell pepper, stemmed, seeded, and quartered1 poblano pepper, stemmed, halved, and seeded2 portobello mushroom caps 1 small red onion, cut into ½-inch-thick rounds1 (14-ounce) can refried black beans, warmed8 (6-inch) corn tostadas Mexican crema
Before You Begin
In addition to the crema, garnish the tostadas with fresh cilantro leaves, diced avocado, or thinly sliced radishes for more color and texture.
Instructions
- Arrange oven rack 5 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Whisk ¼ cup extra-virgin olive oil, 1 teaspoon grated lime zest and 2 tablespoons juice, 1 teaspoon ancho chile powder, 1 teaspoon ground cumin, 1 teaspoon honey, and 1 teaspoon table salt together in small bowl.
- Toss 1 small zucchini, halved lengthwise and sliced crosswise ½-inch thick; 1 large red bell pepper, quartered; 1 poblano pepper, halved; 2 portobello mushroom caps; and 1 small red onion, cut into ½-inch-thick rounds, with half of vinaigrette on prepared sheet. Arrange vegetables in single layer (peppers skin side up). Broil until skins of peppers are well charred and onions, mushrooms, and zucchini are well browned and tender, 8 to 13 minutes, moving as necessary to ensure even cooking and removing as they finish cooking.
- Place peppers in bowl, cover, and let steam to loosen skins, about 5 minutes. When cool enough to handle, peel peppers; discard skins. Cut peppers and remaining vegetables into ½-inch pieces. Transfer to bowl and toss with remaining vinaigrette. Season with salt to taste.
- Spread 1 can warmed refried black beans evenly over 8 corn tostadas. Divide vegetables evenly on top and drizzle with Mexican crema. Serve with lime wedges.
Time
45 minutesYield
Serves 4Ingredients
¼ cup extra-virgin olive oil
1 teaspoon grated lime zest plus 2 tablespoons juice, plus lime wedges for serving
1 teaspoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon honey
1 teaspoon table salt
1 small zucchini, halved lengthwise and sliced crosswise ½-inch thick
1 large red bell pepper, stemmed, seeded, and quartered
1 poblano pepper, stemmed, halved, and seeded
2 portobello mushroom caps
1 small red onion, cut into ½-inch-thick rounds
1 (14-ounce) can refried black beans, warmed
8 (6-inch) corn tostadas
Mexican crema
Ingredients
¼ cup extra-virgin olive oil
1 teaspoon grated lime zest plus 2 tablespoons juice, plus lime wedges for serving
1 teaspoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon honey
1 teaspoon table salt
1 small zucchini, halved lengthwise and sliced crosswise ½-inch thick
1 large red bell pepper, stemmed, seeded, and quartered
1 poblano pepper, stemmed, halved, and seeded
2 portobello mushroom caps
1 small red onion, cut into ½-inch-thick rounds
1 (14-ounce) can refried black beans, warmed
8 (6-inch) corn tostadas
Mexican crema
Ingredients
¼ cup extra-virgin olive oil
1 teaspoon grated lime zest plus 2 tablespoons juice, plus lime wedges for serving
1 teaspoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon honey
1 teaspoon table salt
1 small zucchini, halved lengthwise and sliced crosswise ½-inch thick
1 large red bell pepper, stemmed, seeded, and quartered
1 poblano pepper, stemmed, halved, and seeded
2 portobello mushroom caps
1 small red onion, cut into ½-inch-thick rounds
1 (14-ounce) can refried black beans, warmed
8 (6-inch) corn tostadas
Mexican crema
Why This Recipe Works
We used the broiler to quickly imbue a lively mix of vegetables with the rich char you’d typically get from the grill. To encourage maximum browning, we stirred together a bright-tasting dressing of oil, spices, and lime zest and juice with a little honey (honey is a reducing sugar that encourages browning) and tossed it with the vegetables before putting them under the broiler. For more flavor, we tossed the vegetables with the dressing again once they were cooked. Before topping the tostadas with the broiled vegetables, we spread them with warm refried beans, which helped anchor the vegetables to the crisp shells. A drizzle of crema added light saltiness and tang.
Before You Begin
In addition to the crema, garnish the tostadas with fresh cilantro leaves, diced avocado, or thinly sliced radishes for more color and texture.
Instructions
- Arrange oven rack 5 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Whisk ¼ cup extra-virgin olive oil, 1 teaspoon grated lime zest and 2 tablespoons juice, 1 teaspoon ancho chile powder, 1 teaspoon ground cumin, 1 teaspoon honey, and 1 teaspoon table salt together in small bowl.
- Toss 1 small zucchini, halved lengthwise and sliced crosswise ½-inch thick; 1 large red bell pepper, quartered; 1 poblano pepper, halved; 2 portobello mushroom caps; and 1 small red onion, cut into ½-inch-thick rounds, with half of vinaigrette on prepared sheet. Arrange vegetables in single layer (peppers skin side up). Broil until skins of peppers are well charred and onions, mushrooms, and zucchini are well browned and tender, 8 to 13 minutes, moving as necessary to ensure even cooking and removing as they finish cooking.
- Place peppers in bowl, cover, and let steam to loosen skins, about 5 minutes. When cool enough to handle, peel peppers; discard skins. Cut peppers and remaining vegetables into ½-inch pieces. Transfer to bowl and toss with remaining vinaigrette. Season with salt to taste.
- Spread 1 can warmed refried black beans evenly over 8 corn tostadas. Divide vegetables evenly on top and drizzle with Mexican crema. Serve with lime wedges.
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