Roasted Chayote Tostadas

standard October 14, 2016 Leave a response


As a transplanted Texas girl, I’m all for tacos. Except I am never a fan of messy hand-held foods that leave your fingers dripping with the fallen out leftovers. These tostadas are a delicious solution. Crisped baby tortillas topped with creamy beans, flavorful veggies, and just a dollop of topping to give all the satisfaction without all the mess. Also, feel free to eat more than one serving at a time.  They can get a little addictive.


Roasted Chayote Tostadas

Yield: Serves 6

Calories per serving: 305

Crispy, spicy, light yet hearty, these veggie-laden tostadas make a refreshing lunch, appetizer, or dinner party.


  • 2 chayote squash, diced
  • 2 tsp olive oil, divided
  • 1/2 tsp chili powder
  • salt and pepper
  • 1/2 c shishito peppers, sliced
  • 1/2 c yellow onion, sliced
  • 1 c canned low sodium vegetarian refried beans
  • 12 small corn or flour tortillas
  • 1/4 c radishes, thinly sliced
  • 1 avocado
  • salsa (optional)
  • cilantro (optional)


  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper
  2. Toss squash with oil and season with chili powder, salt, and pepper. Roast in oven for 20-30 minutes until browned and soft.
  3. In a medium saucepan, heat 1 tsp olive oil. Saute peppers and onion for 10 minutes until browned.
  4. Add squash to pepper and onion mixture and stir to combine. Remove from heat.
  5. Lay out tortillas. Spread 2 T refried beans on each. Evenly divide veggie mixture on top of beans. Garish with radishes and avocado slices.
  6. Serve with salsa and cilantro, if desired.


Per serving: 305 calories, 49 g carbohydrate, 12 g fat, 10 g protein, 1060 mg sodium, 6 g sugar


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