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

Minutes

Total Time

Minutes

Makes

tostadas

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

Set oven control to broil. In 1-quart saucepan, heat refried beans over medium heat.
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.
Place tostado shells on large cookie sheet. On each tostada shell, spread warm beans. Top each with about 2 tablespoons cheese.
Broil about 30 to 60 seconds or just until cheese is melted.
Remove tostado shells from broiler. Top each with vegetable mixture. Top each with green onions and avocado. Serve immediately.

Makes 12 tostadas

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

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:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

Garden Fresh Tostadas

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens