Vegetable Tostadas

These vibrant vegetable tostadas are a delightful, crispy treat topped with colorful veggies, beans, and a zesty avocado crema. Baked to perfection, they offer a healthy and satisfying meal option bursting with flavor.

Ingredients

• Corn tostadas - 4 pieces
• Black beans - 240 grams (1 cup), cooked and drained
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Red onion - 1/2 medium, diced
• Corn kernels - 120 grams (1 cup), fresh or frozen
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Chili powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Avocado - 1 medium
• Lime juice - 1 tablespoon
• Cilantro - 2 tablespoons, chopped
• Greek yogurt - 2 tablespoons (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a skillet, heat the olive oil over medium heat. Add the diced red onion and cook for 2-3 minutes until translucent.
3. Add the diced red bell pepper, zucchini, and corn to the skillet. Stir in cumin, chili powder, salt, and black pepper. Cook for another 5-7 minutes until the vegetables are tender.
4. While the vegetables are cooking, prepare the avocado crema. In a bowl, mash the avocado and mix in lime juice, chopped cilantro, and Greek yogurt (if using) until smooth and creamy.
5. Arrange the corn tostadas on a baking sheet. Spread a layer of black beans on each tostada, then top with the cooked vegetable mixture.
6. Bake the tostadas in the preheated oven for 8-10 minutes until they are crispy and heated through.
7. Remove from the oven and drizzle with the avocado crema before serving.

Nutrition

• Calories: 380
• Protein: 12 g
• Carbs: 58 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 550 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from vegetables and beans, promoting digestive health.
• Loaded with vitamins and antioxidants from a variety of colorful veggies.

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