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Summer Vegetable Tostadas

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Summer Vegetable Tostadas
  • Prep 10 min
  • Total 20 min
  • Ingredients 7
  • Servings 2
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These delicious, 20-minute vegetable tostadas make a great summer snack.
Created 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Add diced or shredded cooked chicken to the pan when cooking the vegetables for some protein.
  • tip 2
    Make a few extra batches, and cut into fourths for serving a crowd.

Nutrition Information

No nutrition information available for this recipe
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