Grilled Vegetable Tostadas with Fresh Pesto & Black Beans

INGREDIENTS

1 medium zucchini Nonstick cooking spray 1 large fresh poblano or green bell pepper, seeded, cored and quartered 1 small red bell pepper, seeded, cored and quartered 1 ear of corn, husks removed 2 tablespoons fresh lime juice 1/8 teaspoon black pepper 1/2 jalapeño pepper,* seeded and minced (optional) 4 (7-inch) fat-free flour tortillas 1/4 cup prepared pesto 1 can (15 ounces) black beans, rinsed and drained 2 ounces reduced-fat feta cheese, crumbled 1 medium tomato, diced *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

1. Prepare barbecue grill for direct cooking.
2. Cut zucchini lengthwise into 1/4-inch slices; lightly spray with cooking spray. Set aside.
3. Grill poblano and bell peppers, skin-side down, over hot coals until blackened. Place in paper bag and seal. Steam 5 minutes. Remove skin. Grill zucchini and corn, covered, over medium coals, 1 to 3 minutes on each side or until tender and lightly browned. Cut zucchini and peppers into bite-size pieces. Cut corn off cob.
4. Combine zucchini, peppers, corn, lime juice, black pepper and jalapeño, if desired, in medium bowl.
5. Lightly spray one side of tortillas with cooking spray; grill about 30 seconds to 1 minute or until crisp and lightly browned. Spread 1 tablespoon pesto evenly over one side of each tortilla. Top with 1/4 of beans, 1/4 of vegetable mixture and 1/4 of cheese. Grill, covered, over medium coals until warm (if fire is too hot, protect bottom of tortillas with foil). Top with tomato; serve immediately.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Fiber 14 g Carbohydrate 49 g Cholesterol 5 mg Saturated Fat 1 g Total Fat 3 g Calories from Fat 10 % Calories 250 Protein 12 g Sodium 597 mg DIETARY EXCHANGE: Fat 1/2 Starch 3