Garden Fresh Tostadas Recipes

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GARDEN FRESH TOSTADAS

Turn your garden bounty into an easy, Mexican-inspired dinner, ready for the table in just half an hour.

Provided by Deborah Harroun

Categories     Entree

Time 30m

Yield 12

Number Of Ingredients 10



Garden Fresh Tostadas image

Steps:

  • Set oven control to broil. In 1-quart saucepan, heat refried beans over medium heat.
  • Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add bell pepper, zucchini and summer squash; season with salt and pepper. Cook 7 to 9 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Place tostado shells on large cookie sheet. On each tostada shell, spread warm beans. Top each with about 2 tablespoons cheese.
  • Broil about 30 to 60 seconds or just until cheese is melted.
  • Remove tostado shells from broiler. Top each with vegetable mixture. Top each with green onions and avocado. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

1 can (16 oz) Old El Paso™ refried beans
1 tablespoon olive oil
1 red bell pepper, cut into medium-sized chunks
1 small zucchini, cut into medium-sized chunks
1 small yellow summer squash, cut into medium-sized chunks
Salt and pepper to taste
1 package (4.5 oz) Old El Paso™ tostada shells (12 shells)
1 1/2 cups shredded Monterey jack cheese (6 oz)
2 green onions, sliced
1 avocado, pitted, peeled and diced

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