Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, perfect for busy weeknights.
- Healthy and Flavorful: A great way to enjoy fresh summer vegetables in a tasty, satisfying meal.
- Customizable: Add your favorite toppings like guacamole or salsa for extra flavor.
- Family-Friendly: The whole family will enjoy assembling and eating these fun, crispy tostadas.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 teaspoon olive oil
- 1/2 cup chopped red onion
- 1 large clove garlic, minced
- 1 medium zucchini, diced (about 2 cups)
- 1 medium red pepper, diced (about 1 heaping cup)
- 1 cup corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 8 tostadas
- 1 (15 ounce) can refried beans
- 1 1/2 cups shredded cheese
- Optional toppings: guacamole, salsa, cilantro
Directions
- Heat a large pan over medium heat and add the olive oil, onions, and a pinch of salt. Cook onions for 3 minutes, then add the garlic, zucchini, red pepper, corn, cumin, paprika, salt, and pepper. Cook for about 8 minutes, stirring occasionally, until the vegetables are tender.
- Preheat the oven to 450°F (232°C). Spread 1/4 cup of refried beans on each tostada, then top with 1/3 cup of the vegetable mixture and 1-2 tablespoons of grated cheese.
- Bake the tostadas in the oven for about 5 minutes, or until the beans are heated through and the cheese is melted.
- Top with any desired toppings just before serving. This recipe makes about 8-10 tostadas, depending on how much you load onto each one.
Servings and Timing
- Servings: 8-10 tostadas
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Add Protein: Top with grilled chicken, black beans, or crumbled tofu for extra protein.
- Make It Spicy: Add some diced jalapeños or hot sauce for a spicy kick.
- Vegan Option: Use dairy-free cheese and ensure the refried beans are vegan-friendly.
- Different Veggies: Swap in any seasonal vegetables like tomatoes, spinach, or eggplant.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in the oven or microwave until warmed through. For the best texture, consider reheating in the oven to crisp up the tostadas again.
FAQs
Can I use homemade tostadas?
Yes, you can bake corn tortillas at 400°F (204°C) for about 10 minutes to make your own crispy tostadas.
Can I make this recipe ahead of time?
You can prepare the vegetable mixture in advance and store it in the refrigerator, then assemble and bake the tostadas when ready to serve.
Can I make this gluten-free?
Yes, simply use gluten-free corn tortillas or ensure the refried beans are gluten-free.
How can I make these tostadas spicier?
Add some diced jalapeños to the vegetable mixture or drizzle with hot sauce before serving.
What other toppings can I use?
You can top the tostadas with sour cream, avocado, fresh cilantro, or any other favorite Mexican toppings.
Can I use frozen corn instead of fresh?
Yes, frozen corn works just as well in this recipe.
How do I keep the tostadas crispy?
To ensure they stay crispy, bake them right before serving and avoid covering them with a wet topping.
Can I use a different cheese?
Yes, you can use any cheese you like, such as cheddar, pepper jack, or a dairy-free cheese.
Can I make this recipe in a skillet instead of the oven?
Yes, you can cook the tostadas in a skillet on low heat to melt the cheese if you prefer not to use the oven.
How do I prevent the tostadas from getting soggy?
Be sure to layer the beans and vegetables evenly and avoid adding too much sauce to prevent sogginess.
Conclusion
These 30-Minute Summer Vegetable Tostadas are a quick, delicious, and customizable meal that’s perfect for any time of the week. With fresh vegetables, creamy beans, and melted cheese, they’re satisfying, healthy, and easy to make. Whether you enjoy them as a weeknight dinner or a fun appetizer, these tostadas are sure to become a favorite in your recipe rotation.
Summer Vegetable Tostadas
These 30-Minute Summer Vegetable Tostadas are a quick, healthy, and flavorful meal perfect for busy weeknights. Packed with fresh summer vegetables like zucchini, red pepper, and corn, these crispy tostadas are topped with creamy refried beans, melted cheese, and customizable toppings. Ready in just 30 minutes, these tostadas are a delicious and satisfying option for the whole family.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 tostadas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 1 teaspoon olive oil
- 1/2 cup chopped red onion
- 1 large clove garlic, minced
- 1 medium zucchini, diced (about 2 cups)
- 1 medium red pepper, diced (about 1 heaping cup)
- 1 cup corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 8 tostadas
- 1 (15 ounce) can refried beans
- 1 1/2 cups shredded cheese
Optional toppings: guacamole, salsa, cilantro
Instructions
- Heat a large pan over medium heat and add the olive oil, onions, and a pinch of salt. Cook the onions for 3 minutes, then add the garlic, zucchini, red pepper, corn, cumin, paprika, salt, and pepper. Cook for about 8 minutes, stirring occasionally, until the vegetables are tender.
- Preheat the oven to 450°F (232°C). Spread 1/4 cup of refried beans on each tostada, then top with 1/3 cup of the vegetable mixture and 1-2 tablespoons of grated cheese.
- Bake the tostadas in the oven for about 5 minutes, or until the beans are heated through and the cheese is melted.
- Top with any desired toppings just before serving. This recipe makes about 8-10 tostadas, depending on how much you load onto each one.
Notes
- To add more protein, top with grilled chicken, black beans, or crumbled tofu.
- For a spicier version, include diced jalapeños or drizzle with hot sauce.
- Use dairy-free cheese and ensure the refried beans are vegan-friendly for a vegan version.
- You can swap in any seasonal vegetables like tomatoes, spinach, or eggplant.
