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Garden Fresh Tostadas

Garden Fresh Tostadas
  • Prep 30 min
  • Total 30 min
  • Servings 12

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

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

Steps

Hide Images
  • 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

No nutrition information available for this recipe

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