Charred Vegetable Tostadas with Lime Crema

Ingredients

Lime Crema

• 5 tablespoons sour cream
• ⅛ teaspoon lime zest
• 2 teaspoons lime juice
• ⅛ teaspoon kosher salt

Tostadas

• 6 corn tortillas
• 2 tablespoons neutral oil, such as canola or avocado plus 2 teaspoons, divided
• 4 cloves garlic, sliced, divided
• 1 ½ teaspoons ground cumin
• 1 teaspoon kosher salt, divided
• ⅛ teaspoon chipotle chile powder
• 2 (15 ounce) cans no-salt-added black beans, rinsed
• ¼ cup water, plus more as needed
• 2 medium red bell peppers, sliced
• 1 large red onion, halved and sliced
• 2 medium zucchini, halved and sliced 1/2 inch thick
• 1 cup fresh or frozen corn kernels 
• ¼ teaspoon ground pepper
• 1 cup thinly shredded cabbage
• ¼ cup chopped fresh cilantro
• 6 tablespoons crumbled cotija cheese

Directions

1. To prepare crema: Combine sour cream, lime zest, lime juice and salt in a small bowl. Set aside.
2. To prepare tostadas: Position a rack in upper third of oven; preheat to 400 degrees F.
3. Brush both sides of tortillas with 1 tablespoon oil and arrange on a baking sheet. (It's OK if they overlap a bit; they will shrink as they cook.) Bake, turning once halfway, until browned and crisp, about 10 minutes. Transfer to a wire rack and let cool.
4. Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat. Add 1 garlic clove and cook, stirring occasionally, until fragrant, about 30 seconds. Add cumin, 1/2 teaspoon salt and chile powder; cook, stirring, for 30 seconds more. Add beans and cook, stirring occasionally, until heated through, about 4 minutes. Transfer the beans to a food processor and add 1/4 cup water. Pulse until smooth, adding more water, 1 tablespoon at a time, if needed.
5. Preheat broiler to high.
6. Toss bell peppers, onion, zucchini, corn, ground pepper, the remaining 3 garlic cloves, 1 tablespoon oil and 1/2 teaspoon salt in a large bowl. Spread on a large rimmed baking sheet. Broil, stirring occasionally, until lightly charred, 8 to 12 minutes.
7. Top the tostadas with some of the beans, charred vegetables, cabbage, cilantro, cheese and the reserved crema.