Vegetarian Tostada Recipe

Veggie Tostadas (Delicious Vegetarian Tostadas)

WEBJun 22, 2012 · Drizzle the veggies with 1 tablespoon olive oil and mix until all the veggies are lightly coated. Sprinkle with garlic powder and salt …

Rating: 5/5(2)
1. Place refried beans in a small saucepan over medium low heat. Allow to heat while you prepare veggies.
2. Remove the husk from the ear of corn and using a sharp knife, remove the kernels from the cob. Place the corn kernels in a small mixing bowl. Add diced red bell pepper, zucchini, and thinly sliced onion. Drizzle veggies with 1 tablespoon olive oil and mix until all the veggies are lightly coated with oil. Sprinkle 1/2 teaspoon garlic powder and salt and pepper, to taste, over the veggies and mix well.
3. Pour just enough olive oil into a large frying pan to lightly coat the bottom. Place over medium high heat and when oil is hot, add the veggies. Cook and stir for about 3 or 4 minutes until veggies are just fork tender. Taste and season with additional salt and pepper, if needed. Remove from heat and set aside.
4. Set your oven to the broil setting. Line a baking sheet with foil and coat it with non-stick cooking spray. Place 4 corn tortillas on the prepared foil and spray them generously with the non-stick cooking spray. Flip them over and spray the other side. Place baking sheet under broiler and watch closely. Flip the tortillas when they have browned on one side. Remove from oven when both sides are nicely browned and tortillas are crisp.

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Charred Vegetable & Bean Tostadas with Lime Crema

WEBApr 18, 2024 · Directions. To prepare crema: Combine sour cream, lime zest, lime juice and salt in a small bowl. Set aside. To prepare tostadas: …

1. To prepare crema: Combine sour cream, lime zest, lime juice and salt in a small bowl. Set aside.
2. To prepare tostadas: Position a rack in upper third of oven; preheat to 400 degrees F.
3. Brush both sides of tortillas with 1 tablespoon oil and arrange on a baking sheet. (It's OK if they overlap a bit; they will shrink as they cook.) Bake, turning once halfway, until browned and crisp, about 10 minutes. Transfer to a wire rack and let cool.
4. Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat. Add 1 garlic clove and cook, stirring occasionally, until fragrant, about 30 seconds. Add cumin, 1/2 teaspoon salt and chile powder; cook, stirring, for 30 seconds more. Add beans and cook, stirring occasionally, until heated through, about 4 minutes. Transfer the beans to a food processor and add 1/4 cup water. Pulse until smooth, adding more water, 1 tablespoon at a time, if needed.

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