Corn, Avocado, and Black Bean Tostadas

1 large zucchini, diced

2 cups frozen corn kernels

2-3 medium tomatoes, diced

1/3 cup red onion, chopped

1/4 cup cilantro

2-3 chipotle chiles in adobo sauce, minced

2 tablespoons fresh lime juice

1/2 teaspoon kosher salt

8 tostada shells

1 cup refried black beans

Shredded lettuce

1 avocado, peeled and sliced

1 cup shredded cheddar cheese, optional

Spray a large nonstick skillet with oil and heat over medium-high heat. Add zucchini and saute’ 3 minutes. Add corn and cook until heated through. Remove from the heat and stir in tomatoes, onion, cilantro, chipotle chiles, lime juice, and salt. Spread each tostado shell with 2 tablespoons of heated beans and top with shredded lettuce. Spoon corn mixture over lettuce, then top with shredded cheddar cheese (optional) and slices of avocado.

Serves 8. Calories per serving 235

recipe from www.veronicascornucopia.com