Sunday, February 26, 2012

Vegetable Tostadas

2 tablespoons EVOO                                               2 tablespoons vegetable oil
1 large onion, sliced                                                  6 corn tortilla approx. 6"
1 large zucchini, shredded                                         2 cups shredded lettuce
1 large carrot, shredded                                            1 large tomato diced
1 green bell pepper, diced                                         1 avocado diced
1 large red pepper, diced                                          sour cream (no fat or low fat)
1 envelope taco seasoning                                         Monterey Jack cheese, shredded
1 16oz can refried beans                                            Salsa (optional)

In large frying pan, heat olive oil over medium heat. Add onion and cook until softened. Add zucchini, carrot, green and red peppers and taco seasoning. Stir to blend, cook until veggies are tender.

Heat refried beans, either stove top or microwave.
In another fry pan, heat vegetable oil. Fry tortillas one at a time, 10-20 seconds each side. place cooked tortillas on paper towel or brown bag to soak up excess oils.

Assemble tostadas, beans (spread over shell)
Cover with fried vegetables.
Top with lettuce, tomato, cheese.
Salsa and sour cream dollop on top.

1 comment:

archi said...

sounds really good...the ingredients sound like they will work. This type of region/ethnic style(is that right) cooking is really new to me but I am inspired to give this one a try.