Fresh Veggie Tostadas
Hello and happy Wednesday! I haven't made toastadas in forever, but earlier this week I got a craving for them that just wouldn't leave me. So today I decided to whip some up! Ten points for me, because they came out really, really yummy. They will definitely be making a frequent appearance at my dinner table… Enjoy!
Serving Size: 3
What You'll Need:
3 flour tortillas, medium-large size
- 2 medium zucchini, quartered
- 2 ears corn, husked
- 1 1/2 teaspoons olive oil
- 1 tomato, seeded and diced
- 1 avocado, diced
- 1 green onion, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 lime (juice)
- coconut oil spray
- salt and pepper to taste
- Preheat oven to 400 degrees F. Spray both sides of the tortillas with coconut oil. Using a fork, poke little holes in the tortilla to keep them from bubbling while cooking. Lay flat, in a single layer, on a large baking sheet. Bake for 4-5 minutes. Turn the tortillas over and baked for an additional 3-4 minutes until tortillas are crisp and and lightly browned. Set aside.
- Turn heat on the oven up to 450 degrees F. Place corn directly on the cooking rack. Bake for 17-20 minutes. Set aside to cool. Once cooled, carefully cut the kernels from the corn.
- Meanwhile, add olive oil and zucchini to a sauté pan. Cook over medium heat for about 7-8 minutes until zucchini is tender.
- Top each tortilla with zucchini, corn, tomatoes, green onion and avocado. Squeeze lime juice over each tortilla and garnish with cilantro. Add salt and pepper to taste. Serve Immediately.