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Garden Fresh Tostadas

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  • Prep Time 30 min
  • Total Time 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.

Deborah Harroun Recipe by Deborah Harroun
August 21, 2012

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

Directions

  • 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
181.3
% Daily Value
Total Fat
11.4g
18%
Saturated Fat
4.5g
23%
Cholesterol
12.6mg
4%
Sodium
463.6mg
19%
Total Carbohydrate
14.3g
5%
Dietary Fiber
3.8g
15%
Sugars
1.1g
Protein
6.7g
% Daily Value*:
Vitamin C
30.40%
30%
Calcium
12.60%
13%
Iron
4.50%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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