Grilled Melon and Black Bean Tostadas

Thread cherry tomatoes on four 8-inch skewers (if using wooden skewers, soak them in water 30 minutes before using). Brush tomatoes, cantaloupe, asparagus, onion, and 4 jalapeños with lime juice. Sprinkle with taco seasoning. Grill cantaloupe and vegetables, uncovered, over medium 6 to 8 minutes or until lightly charred, turning once. Grill tortillas about 30 seconds per side or until crisp. 2. For sauce, remove stem and seeds from one jalapeño. In a blender or small food processor combine stemmed jalapeño, soaked cashews, garlic, and ⅓ cup water. Cover and blend until smooth. Season with salt and pepper. 3. Chop cantaloupe, asparagus, and onion; place in a bowl. Add tomatoes, beans, and cilantro; toss to combine. Top tortillas with cantaloupe mixture and shredded jicama. Drizzle with dressing. Slice the remaining jalapeños. Serve tostadas with sliced jalapeños and lime wedges.