Garden Fresh Tostadas

By cwyorkiex3

No matter the size of the garden, it seems to produce an endless bounty. And what do you do with all of those veggies that you can’t seem to keep up with? These tostadas are a surefire way to get through some of that garden goodness. Even as a meat-eating family, we really love these. And they are very versatile because you can use whatever vegetables you have on hand.

Ingredients

• 1 can Old El Paso® refried beans
• 1 red bell pepper
• 1 small zucchini
• 1 small yellow squash
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 package tostada shells (10 shells)
• 1-1/2 cups shredded Monterey Jack cheese
• 2 scallions and 1 avocado.

Preparation

Step 1

Cook the beans according to the directions on the can. While the beans are heating, cut up the zucchini, squash and red pepper into large chunks.

Heat the olive oil in a large skillet and add the vegetables. Season with salt and pepper.

While the vegetables are cooking, slice the scallions and dice the avocado.

Place the tostada shells on a baking sheet.

Spread tostadas with warmed beans; top each with some of the cheese. Place under the broiler until the cheese is melted. Make sure to keep an eye on them–the cheese melts quickly!

Take them out of the oven and top with cooked vegetables.

Garnish with sliced scallions and diced avocados for a hearty and filling vegetarian dinner.