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Summer Vegetable Tostadas

Bloggers Adam and Joanne Gallagher from Inspired Taste make delicious summer vegetable tostadas for two.

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  • prep time 10 min
  • total time 20 min
  • ingredients 7
  • servings 2
 

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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert 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.

Nutritional information

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