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Garden Fresh Tostadas

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  • Prep 30 min
  • Total 30 min
  • Servings 12
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Turn your garden bounty into an easy, Mexican-inspired dinner, ready for the table in just half an hour.
By Deborah Harroun
Updated Dec 18, 2023
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Ingredients

  • 1 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 1 tablespoon olive oil
  • 1 red bell pepper, cut into medium-sized chunks
  • 1 small zucchini, cut into medium-sized chunks
  • 1 small yellow summer squash, cut into medium-sized chunks
  • Salt and pepper to taste
  • 1 box (4.5 oz) Old El Paso™ Tostada Shells (12 Count)
  • 1 1/2 cups shredded Monterey jack cheese (6 oz)
  • 2 green onions, sliced
  • 1 avocado, pitted, peeled and diced

Steps

  • 1
    Set oven control to broil. In 1-quart saucepan, heat refried beans over medium heat.
  • 2
    Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add bell pepper, zucchini and summer squash; season with salt and pepper. Cook 7 to 9 minutes, stirring occasionally, until vegetables are crisp-tender.
  • 3
    Place tostado shells on large cookie sheet. On each tostada shell, spread warm beans. Top each with about 2 tablespoons cheese.
  • 4
    Broil about 30 to 60 seconds or just until cheese is melted.
  • 5
    Remove tostado shells from broiler. Top each with vegetable mixture. Top each with green onions and avocado. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use whatever vegetables you have on hand.
  • tip 2
    You can also top the tostadas with sour cream and salsa, if desired.

Nutrition

Nutrition Facts are not available for this recipe
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