Garden Fresh Tostadas

Turn your garden bounty into an easy, Mexican-inspired dinner, ready for the table in just half an hour.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 12


can (16 oz) Old El Paso™ refried beans
tablespoon olive oil
red bell pepper, cut into medium-sized chunks
small zucchini, cut into medium-sized chunks
small yellow summer squash, cut into medium-sized chunks
Salt and pepper to taste
package (4.5 oz) Old El Paso™ tostada shells (12 shells)
1 1/2
cups shredded Monterey jack cheese (6 oz)
green onions, sliced
avocado, pitted, peeled and diced

  • 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.

Expert Tips

Use whatever vegetables you have on hand.

You can also top the tostadas with sour cream and Old El Paso® Thick ‘n Chunky salsa, if desired.