Grilled Zucchini Mini-Tostadas with Refried Beans

Ingredients

• 1 can refried beans
• 1 can diced green chiles
• 1/4 cup water
• 1 giant zucchini, cut into about 16 slices, each about 3/8 inch thick and about 3 inches across
• Olive oil, for spraying zucchini slices
• Kalyn's Taco Seasoning, or your favorite store-bought brand, for sprinkling zucchini slices
• About 1/3 cup salsa
• About 1 cup grated cheese
• About 1/4 cup sliced olives
• Optional toppings like sour cream, diced tomatoes, diced avocado, or lettuce can also be used

Directions

1. Coat a small saucepan with nonstick spray, then add the refried beans, diced green chiles and 1/4 cup water. Mix everything together and cook over low heat for about 15-20 minutes, until the mixture has reduced a bit and the chiles have seasoned the beans. The beans can grab onto the pan, so use a turner to scrape along the bottom and sides every few minutes.
2. Coat a clean grill with nonstick grill spray, then bring it up to high heat.
3. As the beans cook, rinse the zucchini, trim away both ends and slice it thinly with a Mandoline or a sharp knife, aiming for pieces about 3/8 inch thick. A Mandoline fitted with a 7mm blade works well here. The photos showed only 12 slices, but there were extra beans, and 4 of these would make a light lunch, so cut at least 16 slices if your zucchini allows it.
4. Arrange the zucchini pieces on a large cookie sheet, or 2 if needed. Spray both sides with olive oil, then season each piece with a pinch of Kalyn's Taco Seasoning.
5. Set the zucchini on the heated grill. Cook for about 6-7 minutes on the first side, flip the slices, then cook another 5-7 minutes on the second side, until tender and lightly browned.
6. While the zucchini is grilling, get the salsa, grated cheese, black olives and any other toppings ready.
7. Allow the beans to cool for a few minutes before building the tostadas.
8. Once the zucchini is cooked, return the slices to the cookie sheet for assembly.
9. Spoon about 1 tablespoon of the refried bean mixture onto each zucchini slice, then spread it out with a fork or clean fingers. Add about a teaspoon of salsa over the beans. Finish each tostada with a generous pinch of grated cheese and a few olive slices. Eat right away.