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