Summer Vegetable Tostadas

  • Prep 10 min
  • Total 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 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 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.

  • 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.

No nutrition information available for this recipe
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