This article brought to you by Prime Properties, The Real Estate Place
Article by Victoria Heerschap
I adore this recipe for its simplicity. These tostadas are filling, without being too heavy, and the flavors are a perfect compliment for dining out on your deck on a summer evening. You can add even more toppings to this recipe if you’re feeling really hungry, like avocado, fresh tomatoes, or even chicken, if you don’t mind the meat. Serve these veggie tostadas garnished with cilantro, salsa, sour cream, or guacamole.
Veggie Tostada Recipe
Ingredients:
8 corn tortillas
1 tsp. olive oil
1 medium zucchini – diced
1 small green bell pepper – diced
1 small red bell pepper – diced
1 cup canned corn kernels
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. paprika
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. salt
1/8 tsp. black pepper
1 – 15 oz. can re-fried black beans
1 cup shredded Monterey Jack cheese
1 small red onion – diced
Directions:
Preheat your oven to 400°. Lay out the corn tortillas on a baking sheet and bake for 10 minutes, flipping once halfway through, until crispy.
Meanwhile, heat the olive oil in a large skillet over medium heat and add the zucchini, bell peppers, corn, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Cook, stirring, for about 10 minutes, or until the veggies are tender.
Remove the tortillas from the oven and spread each one with a layer of re-fried beans and a layer of the vegetable mixture, then sprinkle each with cheese. Increase the oven temperature to 450°, replace the tostadas in the oven, and bake for 5 minutes to heat the beans and melt the cheese. Serve hot.
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.