Crispy Vegetable Tostadas

Crispy Vegetable Tostadas are a delightful blend of crunchy corn tortillas topped with a vibrant assortment of seasoned vegetables, making them a perfect side dish for any meal. Bursting with flavor and texture, these tostadas are not only visually appealing but also a healthy twist on traditional fare.

Ingredients

• Corn tortillas - 4 pieces
• Olive oil - 2 tablespoons
• Zucchini - 100 grams, diced
• Red bell pepper - 100 grams, diced
• Red onion - 50 grams, diced
• Corn kernels - 100 grams, fresh or canned
• Black beans - 100 grams, rinsed and drained
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Avocado - 1, sliced
• Feta cheese - 50 grams, crumbled (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Brush both sides of the corn tortillas with olive oil and place them on a baking sheet.
3. Bake the tortillas in the oven for about 10-12 minutes or until they are crispy and golden brown, flipping halfway through.
4. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced zucchini, red bell pepper, and red onion. Sauté for about 5-7 minutes until the vegetables are tender.
5. Stir in the corn kernels, black beans, cumin, chili powder, salt, and black pepper. Cook for an additional 3-5 minutes until everything is heated through.
6. Remove the skillet from heat and toss in the chopped cilantro and lime juice.
7. Once the tortillas are crispy, remove them from the oven and top each with the vegetable mixture.
8. Garnish with sliced avocado and crumbled feta cheese if desired. Serve immediately.

Nutrition

• Calories: 380
• Protein: 12 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and minerals from fresh vegetables.

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