These tostadas were the result of one of those "Hmm, let's see what I have on hand" moments. In this case, I had a ton of produce in the refrigerator (as I think most of us do during the summer months) and quite a few canned goods in the pantry, and no idea how I was going to use it all. I came up with these tostadas on the fly, and man, were they ever delicious. I topped fried corn tortillas with vegetarian refried beans, vegetables seasoned with Mexican spices, and feta cheese. Feta may sound like an odd choice, but its tangy flavor worked so perfectly with the spices (you could also use queso fresco, if you have that on hand). Yes, the tortillas are fried, but at least they're topped with lots of good-for-you vegetables!
This meal comes together so quickly, and it's really good and relatively healthy. If you have filling left over, mix it up with rice and serve burritos for dinner the next night.
1 medium zucchini, sliced into half-moons
1 medium yellow summer squash, sliced into half-moons
1 onion, chopped
3 cloves garlic, minced
1 can corn, drained
1 can black beans, rinsed and drained
1 10-ounce can diced tomatoes with green chilies, undrained
Salt and pepper to taste
2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon oregano
1 can vegetarian refried beans, warmed
8 tostada shells or fried corn tortillas
Feta cheese and cilantro for topping
1. Preheat about a tablespoon of olive oil in a large skillet over medium-high heat. Add zucchini, summer squash, and onion and cook until vegetables are softened. Stir in garlic and cook and stir for an additional 30 seconds.
2. Add corn, black beans, tomatoes, salt and pepper, chili powder, cumin and oregano. Heat through.
3. Spread each tostada with a layer of refried beans, then top with some of the vegetable mixture. Sprinkle with feta and cilantro and additional toppings as desired.