Grilled Green Tomato Tostadas With Black Beans, Avocado + Cilantro

• 2 tablespoons plus 1 teaspoon vegetable oil, divided
• 1/4 teaspoon ground cumin
• 1 small garlic clove, finely grated
• 3 medium green tomatoes (about 1 pound), sliced 1/2-inch thick
• 4 (8-inch) flour tortillas
• 1 cup coarsely grated Monterey Jack
• 4 cups baby arugula
• 1 (15-ounce) can black beans, drained and rinsed
• 1 medium, ripe avocado, sliced
• 2 teaspoons fresh lime juice, plus wedges for serving
• 3 tablespoons roughly chopped fresh cilantro

1. Preheat grill or grill pan over medium-high. In a small bowl, stir together 1 tablespoon oil with cumin and garlic; season with salt and pepper. Rub tomatoes with flavored oil.
2. Brush both sides of tortillas with 1 tablespoon oil; season with salt and pepper. Grill one side of tortilla until puffed and golden, about 2 minutes. Flip tortillas and divide cheese among them. Cook until cheese has melted, 2 minutes; transfer to a platter. Add tomatoes to grill and cook until charred and slightly softened, about 4 minutes.
3. Toss beans with cilantro, lime juice and remaining 1 teaspoon oil. Top tostadas with arugula, grilled tomatoes and dressed beans. Serve avocado on the side. Sprinkle with additional salt and pepper and serve with lime wedges.

vegetable oil, ground cumin, garlic, green tomatoes, flour tortillas, baby arugula, black beans, avocado, lime juice, fresh cilantro

Taken from food52.com/recipes/22782-grilled-green-tomato-tostadas-with-black-beans-avocado-cilantro (may not work)