Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, making it ideal for busy weeknights.
- Nutritious: Packed with a variety of vegetables, providing essential vitamins and minerals.
- Customizable: Easily adaptable to include your favorite veggies or toppings.
- Family-Friendly: A dish that both kids and adults will enjoy.
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 bell 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 tostada shells*
- 1 (15-ounce) can refried beans
- 1 1/2 cups shredded cheese
- Optional toppings: guacamole, salsa, cilantro
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Sauté the Vegetables: Heat a large pan over medium heat and add the olive oil and chopped red onion with a pinch of salt. Cook for 3 minutes, then add minced garlic, diced zucchini, red bell pepper, corn kernels, ground cumin, paprika, salt, and black pepper. Cook for about 8 minutes, stirring occasionally, until the vegetables are tender.
-
Prepare the Tostadas: Preheat the oven to 450°F (232°C). Spread each tostada shell with 1/4 cup of refried beans, top with 1/3 cup of the cooked vegetable mixture, and sprinkle with 1-2 tablespoons of shredded cheese.
-
Bake: Place the assembled tostadas on a baking sheet and bake for about 5 minutes, until the beans are heated through and the cheese is melted.
-
Serve: Top with optional toppings like guacamole, salsa, or fresh cilantro just before serving.
Servings and Timing
- Servings: This recipe yields approximately 8-10 tostadas, depending on the amount of beans and vegetables used per shell.
- Preparation Time: Approximately 10 minutes.
- Cooking Time: Approximately 15 minutes.
- Total Time: Approximately 25 minutes.
Variations
- Protein Addition: Incorporate cooked chicken, ground beef, or tofu for added protein.
- Spice Level: Adjust the heat by adding chopped jalapeños or a dash of hot sauce.
- Cheese Options: Use different cheeses like Monterey Jack, cheddar, or a dairy-free alternative.
- Tortilla Base: If tostada shells are unavailable, bake corn tortillas until crispy as a substitute.
Storage/Reheating
- Storage: Store leftover components separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the vegetable mixture and beans in a microwave or on the stovetop. Assemble on fresh tostada shells and bake as directed before serving.
FAQs
What are tostadas?
Tostadas are crispy, flat tortillas that serve as a base for various toppings, similar to an open-faced taco.
Can I make this recipe vegan?
Yes, substitute the cheese with a plant-based alternative or omit it entirely. Ensure the refried beans are vegan as well.
Are tostada shells gluten-free?
Traditional tostada shells made from corn are gluten-free. Always check packaging to confirm.
How can I make my own tostada shells?
Brush corn tortillas lightly with oil and bake at 400°F (204°C) for 5-7 minutes per side until crispy.
What other vegetables can I use?
Feel free to add or substitute vegetables like mushrooms, spinach, or cherry tomatoes.
Can I use flour tortillas instead?
Flour tortillas can be used but may not achieve the same crispiness as corn tortillas.
How do I prevent the tostadas from becoming soggy?
Assemble just before serving to maintain crispiness.
What sides pair well with these tostadas?
Serve with a side of Mexican rice, black beans, or a fresh salad.
Can I prepare the toppings in advance?
Yes, the vegetable mixture and beans can be prepared ahead and stored separately until assembly.
Is this recipe suitable for meal prep?
Yes, store components separately and assemble just before eating to maintain texture.
Conclusion
These 30-Minute Summer Vegetable Tostadas are a versatile and delicious meal that brings together the vibrant flavors of summer produce with the satisfying elements of Mexican cuisine. Whether you’re feeding a family or meal prepping for the week, this recipe offers a quick, nutritious, and customizable option that’s sure to please everyone’s palate.
Print
Summer Vegetable Tostadas
- Total Time: 25 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
These 30-Minute Summer Vegetable Tostadas are a perfect fusion of fresh summer produce and classic Mexican flavors. Crispy tostada shells are layered with creamy refried beans, sautéed zucchini, red bell pepper, and sweet corn, then topped with melty cheese. This quick and easy weeknight meal is packed with nutrients, customizable, and loved by both kids and adults.
Ingredients
- 1 tsp olive oil
- ½ cup chopped red onion
- 1 large clove garlic, minced
- 1 medium zucchini, diced (about 2 cups)
- 1 medium red bell pepper, diced (about 1 heaping cup)
- 1 cup corn kernels
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp salt
- ⅛ tsp black pepper
- 8 tostada shells (or baked corn tortillas)
- 1 (15 oz) can refried beans
- 1½ cups shredded cheese (cheddar, Monterey Jack, or dairy-free alternative)
- Optional toppings: guacamole, salsa, fresh cilantro
Instructions
-
Sauté the Vegetables:
- Heat a large pan over medium heat. Add olive oil and chopped red onion with a pinch of salt.
- Cook for 3 minutes, then add garlic, zucchini, red bell pepper, corn, cumin, paprika, salt, and black pepper.
- Sauté for about 8 minutes, stirring occasionally, until the vegetables are tender.
-
Prepare the Tostadas:
- Preheat oven to 450°F (232°C).
- Spread ¼ cup refried beans onto each tostada shell.
- Top with ⅓ cup of the cooked vegetable mixture and 1-2 tbsp shredded cheese.
-
Bake:
- Place tostadas on a baking sheet and bake for 5 minutes, until the beans are warmed through and the cheese is melted.
-
Serve:
- Garnish with guacamole, salsa, or fresh cilantro before serving.
Notes
- Protein Boost: Add grilled chicken, ground beef, or tofu for extra protein.
- Spice It Up: Include jalapeños, hot sauce, or red pepper flakes for heat.
- Cheese Substitutes: Use dairy-free cheese or omit it entirely for a vegan version.
- DIY Tostadas: Bake corn tortillas at 400°F (204°C) for 5-7 minutes per side until crispy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
