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
