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  • Prep-time: / Ready In:
  • Makes 12 tostadas
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These tasty tostadas are a riot of colors with layers of flavor and texture that will satisfy all your summer produce cravings. Cherry tomatoes, cantaloupe, asparagus, and red onion slices are lightly charred on the grill and infused with a subtle smoky flavor before being tossed with black beans to form the hearty filling. The creamy cashew-based sauce gets a spicy kick from fresh jalapeño. A sprinkling of fresh jicama adds a crunchy component to the dish. Pile everything onto corn tortillas for a delectable meal that’s bursting with a delightful combo of sweet fruit and savory veggies.

By Shelli McConnell,

Ingredients

  • 20 cherry tomatoes
  • 1 medium cantaloupe, halved, seeded, cut into 16 wedges, and peeled
  • 16 thin asparagus spears, trimmed
  • 4 red onion slices (¼ inch thick)
  • 5 whole fresh jalapeño chiles
  • 2 tablespoons lime juice
  • 1½ teaspoons low-sodium taco seasoning
  • 12 6-inch corn tortillas
  • ¼ cup raw cashews, soaked
  • 1 clove garlic
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)
  • ¼ cup chopped fresh cilantro
  • 1 cup shredded jicama
  • Lime wedges

Instructions

  1. Thread cherry tomatoes on four 8-inch skewers (if using wooden skewers, soak them in water 30 minutes before using). Brush tomatoes, cantaloupe, asparagus, onion, and 4 jalapeños with lime juice. Sprinkle with taco seasoning. Grill cantaloupe and vegetables, uncovered, over medium 6 to 8 minutes or until lightly charred, turning once. Grill tortillas about 30 seconds per side or until crisp.
  2. For dressing, remove stem and seeds from one jalapeño. In a blender or small food processor combine stemmed jalapeño, soaked cashews, garlic, and ⅓ cup water. Cover and blend until smooth. Season with salt and pepper.
  3. Chop cantaloupe, asparagus, and onion; place in a bowl. Add tomatoes, beans, and cilantro; toss to combine. Top tortillas with cantaloupe mixture and shredded jicama. Drizzle with dressing. Slice the remaining jalapeños. Serve tostadas with sliced jalapeños and lime wedges.
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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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