Garden Fresh Tostadas

Blogger Deborah Harroun of Taste and Tell turns a garden bounty into an easy, Mexican-inspired dinner. Learn to make this recipe with our how-to article.

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

Ingredients

1
can (16 oz) Old El Paso™ 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
package (4.5 oz) Old El Paso™ tostada shells (12 shells)
1 1/2
cups shredded Monterey jack cheese (6 oz)
2
green onions, sliced
1
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.