My family and I love meat—usually incorporating it into our daily diet. However, after a busy weekend of socializing, I like to lighten things up a bit and have a Meatless Monday night.
Just because a meal is meatless doesn’t mean it can’t be filling and hearty. Incorporating a hearty puree as a side dish, such as our black bean agave puree, allows you to create a satisfying meal for the whole family. I also love to make chilled pasta soups as a meatless meal option—just make your favorite chilled gazpacho and add cooked, shell pasta.
And don’t forget to make use of the grill! Thick, grilled veggies have so much texture and flavor that nobody misses the meat. Rub canola oil and chili powder on zucchini, olive oil and rosemary on eggplant, or homemade pesto on Roma tomatoes.
Spice up your Monday night with my Black Bean and Grilled Zucchini Tostada with Annatto Sauce and Goat Cheese recipe. With hearty veggies, filling beans, and creamy cheese, it’s a summer dish you don’t want to miss.
Black Bean and Grilled Zucchini Tostada with Annatto Sauce and Goat Cheese
- ¼ cup fresh orange juice
- ¼ cup fresh lime juice
- 1½ Tbsp Achiote paste or 2 Tbsp chile powder
- 2 Tbsp olive oil
- 2 cups white onion, thinly sliced
- ½ lb button mushrooms, cleaned, hard part of stem removed; cut in half or fourths (pending mushroom size)
- 1 Tbsp cumin seed
- 1 Tbsp oregano
- ½ Tbsp kosher salt
- ½ cup water
- 1 can (15 oz) Bush’s Black Beans, drained and rinsed
- 2 medium green zucchini, cut in half the long way
- ¼ tsp olive oil
- ¼ tsp kosher salt
- 6 corn tostadas
- 4 oz creamy goat cheese
- ½ cup fresh cilantro, washed and roughly chopped
In a small bowl, mix orange juice, lime juice and Achiote paste until smooth. Set aside.
In a medium sauté pan, heat olive oil over medium high heat. Add onions and mushrooms. Cook until golden brown stirring occasionally (about 15 minutes).
To the sauté pan, add cumin seed and oregano. Cook for 15 seconds to bring out the flavor of the cumin and oregano.
Add Achiote mixture, salt and water, stir well. Add beans. Turn heat to low and cook about 8 minutes until you have a sauce-like consistency.
Turn heat off and set sauté pan aside.
Rub cut zucchini with olive oil and salt. Grill over high heat until marked on both sides but still firm. Cut into ½" pieces.
Lay the tostadas on a large platter or one per plate. Using a large spoon, divide the Achiote bean mixture evenly onto the tostadas.
Top with the grilled zucchini. Using two forks, drop the goat cheese on top in small pieces.
Garnish with cilantro and serve.
About the Author
Chef Jeffrey is an accomplished author with his cookbook, “Jeffrey Saad’s Global Kitchen: Recipes without Borders,” and is the current host of FYI Network’s coverage of “World Food Championships.” He is also the Executive Chef/Owner of La Ventura restaurant in Studio City, California, which opened in December of 2013.