Summer Vegetable Tostado

Spent the long weekend in Niagara Falls with the kiddies having a totally great time and enjoying all the fun attractions and kitsch, but also eating way too much "brown food," as Q calls it, along the way. Restaurant food, quick food, street food, kiddie food... it's generally some tone of a less-than-healthy colour. And so, by Monday, all the roadside fruitstands were calling out to us as we drove home, and everyone was craving some summer veggies and a home-cooked meal. Carole's recipes from last week extolling the virtues of all things tortilla-related inspired me to combine my need for greens and colours with her delicious grilled flatbreads. And the tortillas that she kindly got for me from her local Chinese market were delicious in their own right, but unfortunately this particular recipe fell a little flat for us... not enough oomph or flavour and, even though I did want something light, it wasn't filling enough for any of us either. If I make it again, I'll choose to add the optional cheese instead of skipping it and probably add some sort of protein to round things out too.

serves 4

2 cups fresh corn kernels from 3 ears sweet corn

1/2 cup diced red onion

2 cloves minced garlic

2 medium diced zucchini

1 cup organic black beans, rinsed and drained

pinch dried oregano

flour tortillas

olive oil

1 lb chopped tomatoes

2 tbsp fresh lime juice

1/3 cup fresh chopped cilantro

grated soft white cheese (optional)

1 ripe sliced avocado

Saute corn in hot oil over medium high heat until cooked, 2-3 minutes. Season corn and remove. Add a bit more oil and saute the red onion until soft and beginning to brown, about 2-3 minutes. Add garlic and stir for another 30 seconds or so. Add zucchini and saute until just beginning to soften, about 2-3 minutes; season with salt and pepper. Return corn to the pan, and add the beans and oregano. Stir and heat gently. Remove from heat.

Combine tomatoes, cilantro, lime juice and salt and pepper in a bowl. Set aside.

Light brush both sides of a tortilla with olive oil and slide it into a hot nonstick pan over medium heat. Gently press it with a spatula and flip it when it begins to turn golden and crispy.

To assemble, place several spoonfuls of the veggie/bean mixture on the tortilla, topped with some of the cheese, if chosen, and the tomato salsa, and top with slices of avocado.

Rest of the week

July 29 Date night at golf course

July 30 Red Lobster in Niagara Falls

July 31 Planet Hollywood in Niagara Falls

August 1 Summer vegetable tostados and carrot cake for Q's bday