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Summer Vegetable Tostadas How-To

Summer Vegetable Tostadas
Need dinner for two in a flash? Grab flour tortillas and some Southwest ingredients for a meal in minutes.
By Joanne and Adam Gallagher

So you don’t want to spend a ton of time in the kitchen, but you want something delicious and fresh. We know the feeling.

So what to do?

We whip up a few of these ridiculously easy tostadas. You start with fresh summer yellow squash. Just look next to the zucchini in the store...it’s usually right there. After that, you’ll need an onion and one of our favorite peppers–anaheim. Look for them near the jalapenos. They are light green and pretty long.

Next, pick up some tortillas, Mexican salsa verde sauce and cheese.

Ingredients gathered

At home, cook the squash, onion and pepper in a skillet just until they begin to soften. It should only take 2 to 3 minutes.

Arrange the tortillas on a baking sheet, spread them with salsa and then spoon on the cooked veggies. Top everything with cheese. Bake until the edges of each tortilla are lightly browned and crispy.

cover tortillas on a baking sheet

Serve with a big green salad and you’re done!

finished tostada cut on a wood board


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