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30-Minute Sweet Potato and Zucchini Tostadas

June 6, 2018 19 Comments 30 Minute Meals, Dinner, Gluten Free, Refined Sugar Free, Vegetarian

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These 30-Minute Sweet Potato and Zucchini Tostadas are a perfect quick and easy dinner that’s also loaded with veggies and totally healthy!  They’re gluten free and easily made vegan!

30 Minute Sweet Potato and Zucchini Tostadas on a black background

It’s so hot here!!  I feel like I’m always complaining about the summer temperatures, but it’s a high of 106 all week and I just can’t handle it.  If it was just me I would be perfectly happy sitting in the AC all day watching TV, but an energetic toddler needs to be able to run around outside without getting heatstroke, am I right?!

Ok, I’m finished complaining.  Now, let’s talk about these 30 minute Sweet Potato and Zucchini Tostadas!  Tostadas are one of my favorite dinners to make when I’m feeling unmotivated and tired but also really wanting a tasty dinner.

30 Minute Sweet Potato and Zucchini Tostadas front view on a black background

Sometimes when I’m feeling really lazy I just do beans and cheese with some salsa and avocado toppings, but today I wanted to add some extra veggies and it turned out to still be super easy!

I usually roast my sweet potato when using it in a Mexican dish, like tacos, but to keep these tostadas under 30 minutes I decided to just grate them and then sautéed them up.  I also added some zucchini because it’s so in season right now and everything needs a little green!

Facedown view of four 30 Minute Sweet Potato and Zucchini Tostadas on a black background

Tostadas are so easy because you really just spread them with refried beans, add your favorite veggies, top them off with some cheese and throw them in the oven.  I always like to say that they’re like huge nachos haha 🙂  You can eat them with your hands and kids really like them too.

Top down view of 30 Minute Sweet Potato and Zucchini Tostadas

So next time you’re feeling unmotivated to cook dinner, just remember that you can have these Sweet Potato and Zucchini Tostadas in just 30 minutes!

I hope you all are having a much milder summer than we are!   Summer is usually a time when it’s a little slower around here because people are enjoying outdoor activities and not on the computer, as they should be!  I’m planning on scaling back my posts for a month or so and doing more behind the scenes work, so if you see me a little less that is why!  Don’t worry though, I’ll still be sharing at least one new recipe per week and probably more 🙂

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30-Minute Sweet Potato and Zucchini Tostadas


★★★★★ 5 from 4 reviews
  • Author: She Likes Food
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Dinner, Gluten Free
  • Cuisine: Mexican
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Description

These 30 Minute Sweet Potato and Zucchini Tostadas are so easy to make!  They’re also loaded with veggies so they’re healthy too!


Ingredients

  • 1 teaspoon olive oil
  • 1 1/2 cups grated sweet potato
  • 1 1/2 cups grated zucchini
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 6 tostada shells
  • 1 1/2 cups refried beans, I like to use black
  • 3/4 cup grated cheese, vegan cheese if necessary
  • Your favorite toppings: avocado, onion, lettuce, tomato, cilantro, salsa, etc…

Instructions

  1. Heat oven to 425 degrees F.
  2. Heat a large pan over medium heat and add olive oil and grated sweet potato.  Cook for about 2 minutes and then add grated zucchini, salt, pepper and spices.  Stir together and cook until vegetables are tender, about 5 minutes.
  3. Lay tostada shells on a large baking sheet and spread each with about 1/4 cup refried beans, 1/6 of the veggie mixture and top with 2 tablespoons shredded cheese.
  4. Bake tostadas until heated through and cheese is melted, about 5 minutes.
  5. Add your favorite toppings and enjoy!

 

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19 Comments

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Healthy Vegetarian Meal Plan – Week 100 »

Comments

  1. Joyce R. says

    June 6, 2018 at 7:16 pm

    These were incredible! I topped them with a fresh Mexican corn salad with the avocado and left off the cheese. It will be in the regular rotation to be sure!

    ★★★★★

    Reply
    • She Likes Food says

      June 6, 2018 at 11:21 pm

      Awesome! I’m so glad you liked it! That corn salad sounds delicious! 🙂

      Reply
  2. Connie DeRango says

    June 6, 2018 at 9:52 pm

    That was delicious!!!

    Reply
    • She Likes Food says

      June 6, 2018 at 11:20 pm

      Yah! I’m so glad to hear you enjoyed it! 🙂

      Reply
  3. Ahaan says

    June 26, 2018 at 9:00 am

    Wow! Look so yummy with a less prep time.

    Reply
    • She Likes Food says

      June 26, 2018 at 5:28 pm

      Thanks! They’re one of my favorite easy dinners!

      Reply
  4. Kristin says

    July 6, 2018 at 6:19 am

    tacos are my favorite go-to “lazy” meal as well – usually sweet potato and black bean! love the idea of adding zucchini.

    Reply
    • She Likes Food says

      July 9, 2018 at 5:19 pm

      Thanks, Kristin! They’re so easy!

      Reply
  5. Molly says

    July 11, 2018 at 7:39 pm

    Normally, my people complain about nearly everything I cook – ESPECIALLY if it has vegetables. However, when I made this tonight, everyone said “YUM!” It’s definitely a winner!

    ★★★★★

    Reply
    • She Likes Food says

      July 12, 2018 at 4:16 pm

      Haha, that’s awesome! I’m so glad everyone liked it!

      Reply
  6. Sarah Bristol says

    July 14, 2018 at 6:37 pm

    Cooked this for my boyfriend (who is typically a meat fanatic) and he LOVED it! I do too!! Super excited I found your website ???????? LOVE this recipe

    ★★★★★

    Reply
    • She Likes Food says

      July 16, 2018 at 5:46 pm

      Yah! That’s so nice hear you both liked it! 🙂

      Reply
  7. Kyrsti says

    February 7, 2019 at 7:30 pm

    If I wanted to add meat to it what would be best

    Reply
    • She Likes Food says

      March 6, 2019 at 7:33 pm

      Whatever you like 🙂

      Reply
  8. Chelsea says

    May 6, 2019 at 8:15 pm

    These were delicious. I’ll be using the recipe for tacos too!

    ★★★★★

    Reply
    • She Likes Food says

      May 6, 2019 at 11:01 pm

      So glad you enjoyed them! I love the idea of using it in tacos!

      Reply
  9. Lynn Pauly says

    January 19, 2021 at 9:14 am

    Stupid question: are those basically corn tortillas? Or flour tortillas?

    Reply
    • She Likes Food says

      January 20, 2021 at 10:22 pm

      I’ve found that corn tortillas work best for crispy up in the oven for tostadas

      Reply
  10. Lynn Pauly says

    January 21, 2021 at 5:14 pm

    Thanks. You put the toppings on the un-crisp tortillas and then put them in the oven?

    Reply

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