30-Minute Summer Vegetable Tostadas

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30-Minute Summer Vegetable Tostadas-4760

Awhile ago some of my blogger friends talked about starting a 30-Minute Thursday series.  While I really liked the idea, I started to panic a little bit because I realized that a lot of my entree recipes aren’t necessarily 30-Minute friendly.  I love making veggie burgers that require roasted vegetables and cooked brown rice and these zucchini tater tots are my new favorite things.

Unfortunately, neither of those recipes come together in 30 minutes though.  So, I thought it would be great to test myself a bit and make myself come up with some 30-minute dinners.  Make sure to check out all the other 30 minute meals (links at the bottom of this page) that my friends put together!  There are some good ones :)  Also, make sure to check back on the first Thursday of each month for more 30-minute meals!

30-Minute Summer Vegetable Tostadas Step 1

For my first contribution I decided to go with Mexican, because Mexican food is the best food ever!  And, it is usually pretty quick to make.  I’ll try not to make all my 30-minute meals Mexican food, but I can’t make any promises!  Growing up, nachos were one of my favorite foods.   I like to think of tostadas as grown up nachos that I don’t have to share.  They are crispy on the bottom and topped with re-fried beans, cheese.

30-Minute Summer Vegetable Tostadas Step 2

I’m not ready to let go of summer just yet, so I topped these tostadas with zucchini, red pepper and corn.  These tostadas are a delicious way to get your Mexican food fix while also using that last bit of summer produce you have been holding onto.  All in under 30 minutes!

30-Minute Summer Vegetable Tostadas-4800


5.0 from 1 reviews
30-Minute Summer Vegetable Tostadas
Prep time
Cook time
Total time
Recipe type: Entree, Gluten Free
Serves: 8
  • 1 teaspoon olive oil
  • ½ cup chopped red onion
  • 1 large clove garlic, minced
  • 1 medium zucchini, diced (about 2 cups)
  • 1 medium red pepper, diced (about 1 heaping cup)
  • 1 cup corn kernels
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 8 tostadas*
  • 1 (15 ounce) cans re-fried beans
  • 1½ cup shredded cheese
  • Recommended optional toppings: guacamole, slasa, cilantro
  1. Heat a large pan over medium heat and add the olive oil, onions and a pinch of salt. Cook onions for 3 minutes and then add the garlic, zucchini, red pepper, corn, cumin, paprika, salt and pepper. Cook vegetables for about 8 minutes, stirring occasionally, until tender.
  2. Pre-heat oven to 450 degrees fierenheit. Spread each tostada with ¼ cup re-fried beans and top with ⅓ cup vegetable mixture and 1-2 tablespoons grated cheese. Bake tostadas for about 5 minutes until beans are heated through and cheese is melted.
  3. Top with optional desired toppings just before serving. Recipe makes approximately 8-10 tostadas depending on how much beans and vegetables you put on each one.
*I used store-bought tostadas to make this recipe even faster, but you could also bake corn tortillas at 400 degrees for about 10 minutes to make your own.


30-Minute Summer Vegetable Tostadas-475830-Minute Summer Vegetable Tostadas-477330-Minute Summer Vegetable Tostadas-481430 Minute Thursday

One Pot Chicken Chow Mein from The Recipe Rebel

Honey Garlic Shrimp and Cilantro Lime Rice Bowl from Pumpkin ‘N Spice

Easy Skinny Skillet Lasagna from Life Made Sweeter

Kale Caesar Salad with Lemon Parmesan Chicken Strips from Sweet Peas and Saffron

Stovetop Broccoli Chicken Mac ‘n’ Cheese from Whole and Heavenly Oven

Spicy Chili Garlic Grilled Trout from Bake.Eat.Repeat

30-Minute Creamy Pesto Tortellini Skillet from Flavor the Moments

Crunchy Couscous Sweet Potato Salad from Sweet and Delish

30-Minute Chicken Cacciatore from A Latte Food

Pumpkin Penne with Sausage and Sage from Flying on Jess Fuel

30 Minute Smoked Turkey Sausage Tortellini from Mariah’s Pleasing Plates

Baked Corn, Mushroom and Sausage Risotto from Floating Kitchen

BBQ Chicken Sliders with Cheddar and Spinach from Kristine’s Kitchen

Roasted Cauliflower and Hazelnut Spaghetti from Savory Nothings

Italian Sausage Quesadillas from My Sequined Life

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  1. says

    30 minute meals are definitely the way to go during busy weeks but I agree with you, it’s a challenge to create them. 😉 These loaded tostadas definitely live up to the challenge, and I love that you put all parts of a meal into one bite. These look delicious Izzy!

  2. says

    Wow, Izzy! What a great resource and a fabulous round up of blogging buds 30 min meals! No doubt a challenge, but you pulled it off! Mexican food always wins for my quick meals too. Your recipe looks fabulous and has the most delicious of spices… my favorite too! 😀

  3. says

    I’m pretty much in awe that you pulled off these tostadas in only 30! Now Mexican-dinner night won’t have to be an hours-long process! I’m totally drooling over all those gorgeous end-of-summer veggies you piled on top! My kinda dinner. :)

  4. says

    When I think of quick meals, Mexican food comes to mind often because it’s all so fresh and easy to put together! These tostadas look just perfect, and I wish these veggies were around all fall and winter, too! Pinned. :)

  5. says

    I am really bad at easy weeknight meals. So I’m so glad we are doing this series. It’s a good way to challenge myself! I just love these summery tostadas. There is so much late summer produce left to be enjoyed and these are a great way to do it!

  6. says

    Haha, my husband loves eating veggie burgers but he hates making them because they usually involve SO much cooking. I didn’t even know tostadas existed, but now you’ve got me hooked on grown up nachos! Yours look amazing.

  7. says

    I love all the pretty colors going on here :) this looks like the perfect 30 minute meal. You’re making me hungry and I just finished my dinner!!

  8. Amy says

    That’s such a perfect way to describe tostadas – grown up nachos that you don’t have to share! Love it! I literally laughed out loud when I read that :-)


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