Black Bean & Veggie Tostada Olé
This tostada olé has tasty veggies & protein to give you energy for play.
canned, frozen, or fresh
roughly chopped (for salsa)
Medium, roughly chopped (for salsa)
Medium, chopped (for salsa)
What You'll Need
- Chef knife
- Cutting board
- Measuring spoons
- Measuring cups
- Mixing Bowls
Heat 2 teaspoons canola oil in medium skillet. Add onion, bell peppers, corn, zucchini, and yellow squash. Cook, stirring occasionally, until vegetables are softened, about 6 minutes. Set aside.
Heat 1 teaspoon canola oil in medium skillet. Add 1 tablespoon of finely chopped garlic. Cook for 30 seconds. Add can of refried beans. Mix beans and garlic together until smooth and heated through. Set aside.
Prepare salsa: Blend 2 cloves of chopped garlic and 4 medium chopped tomatoes until smooth. Place in a bowl and add 1 medium chopped onion and 1 bunch of chopped cilantro or epazote leaves.
Spread a thin layer of the bean and garlic mixture on top of a tostada. Add a spoonful of the cooked vegetables. Top with salsa and queso fresco. Eat by picking up the tostada with both hands.
Nutrition Info and more
Serving size:Total calories:
8 gSaturated fat:
467 mgAdded Sugar: