Veggie Tostada's
Created by Dissie on July 22, 2013
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Recipe #10183
Ingredients
- 1 zucchini (small zucchini, sliced in coins or half moons)
- 1/2 bell pepper (diced)
- 6 green onions (sliced thin, including greens)
- 5 to 6 mushrooms (button mushrooms, sliced or use canned)
- 1 celery stalk, (sliced thinly)
- 2.25 ounces black olives, drained
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese
- Flour tortillas (4 tortillas)
How to Make
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Step 1: Preheat oven to 350°.
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Step 2: Place all veggies in a frying pan and saute in the olive oil, covered, just until tender.
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Step 3: In another frying pan, spread a thin layer of oil in pan or use cooking spray and fry tortilla on one side until browned slightly and flip over and brown other side. Do the same for all 4. This happens quickly, so pay attention. When the tortilla is browned on both sides. Lay it on a large cookie sheet sprayed with cooking spray. Do the same for all the tortillas.
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Step 4: Spread the veggie mixture with a slotted spoon to drain any liquid over the tortillas, using the ingredients evenly.
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Step 5: Sprinkle the tops with the shredded cheese.
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Step 6: Bake for 8-10 minutes. When cheese has melted and is starting to brown, its ready. I like to leave mine until the tortilla hardens. (About 10 minutes.)
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Step 7: Remove from pan and you can cut like a pizza, or eat one all for yourself!
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Step 8: Top with salsa and sour cream or your favorite taco type toppings.
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Step 9: Enjoy!
Nutritional Facts
- Serving Size: 1 (286.6 g)
- Calories 284.3
- Total Fat - 17.5 g
- Saturated Fat - 8.2 g
- Cholesterol - 128.4 mg
- Sodium - 463.2 mg
- Total Carbohydrate - 18.8 g
- Dietary Fiber - 3.7 g
- Sugars - 8.7 g
- Protein - 15.2 g
- Calcium - 330.2 mg
- Iron - 2.8 mg
- Vitamin C - 23.3 mg
- Thiamin - 0.2 mg