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Summer Vegetable Tostadas

(2)
  2 reviews
  • 10 min prep time
  • 20 min total time
  • 7 ingredients
  • 2 servings
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These delicious, 20-minute vegetable tostadas make a great summer snack.

Inspired Taste
May 13, 2012

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)

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

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
435.9
% Daily Value
Total Fat
22.5g
35%
Saturated Fat
7.4g
37%
Cholesterol
15.5mg
5%
Sodium
877.4mg
37%
Total Carbohydrate
51.7g
17%
Dietary Fiber
2.0g
8%
Sugars
4.7g
Protein
12.2g
% Daily Value*:
Vitamin C
56.10%
56%
Calcium
19%
19%
Iron
15.80%
16%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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