Print

30-Minute Summer Vegetable Tostadas


  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 8 1x
  • Category: Entree, Gluten Free

Ingredients

  • 1 teaspoon olive oil
  • 1/2 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
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 tostadas*
  • 1 (15 ounce) cans re-fried beans
  • 1 1/2 cup shredded cheese
  • Recommended optional toppings: guacamole, slasa, cilantro

Instructions

  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 1/4 cup re-fried beans and top with 1/3 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.

Notes

*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.