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Summer Vegetable Tostadas

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Summer Vegetable Tostadas
  • Prep Time 10 min
  • Total Time 20 min
  • Servings 2
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These delicious, 20-minute vegetable tostadas make a great summer snack.

Ingredients

1
tablespoon olive oil
1
yellow summer squash, chopped
1/2
onion, chopped
1
Anaheim chile, seeded, chopped
4
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1/3
cup Mexican salsa verde
1/4
cup shredded Mexican blend cheese (1 oz)

Directions

  • 1 Heat oven to 375°F.
  • 2 Heat 4-quart saucepan over medium heat; add oil, then add squash, onion and chili. Cook about 3 minutes or until onions are softened.
  • 3 Place tortillas on ungreased large cookie sheet; spread with salsa verde, then spoon on cooked vegetables. Top with cheese.
  • 4 Bake 5 to 7 minutes or until hot and crispy around edges.
Tips  

Add diced or shredded cooked chicken to the pan when cooking the vegetables for some protein.

Make a few extra batches, and cut into fourths for serving a crowd.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
436
Daily Value
Total Fat
22g
35%
(
Saturated Fat
7g
37%
)
Cholesterol
16mg
5%
Sodium
877mg
37%
Potassium
381mg
11%
Total Carbohydrate
52g
17%
(
Dietary Fiber
2g
8%
,
Sugars
5g
)
Protein
12g
Daily Value*:
Vitamin C
56%
56%
Calcium
19%
19%
Iron
16%
16%
*Percent Daily Values are based on a 2,000 calorie diet.
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