Black Bean & Veggie Tostada Olé
Photo attribution: Carrie Adair
This tostada olé has tasty veggies & protein to give you energy for play.
1 tablespoon Canola Oil separated
1/4 cup Yellow Onion chopped
1 cup Red Bell Peppers chopped
1 cup Corn canned, frozen, or fresh
1 cup Yellow Squash chopped
1 tablespoon Garlic finely chopped
1 1/2 cups Vegetarian Refried Black Beans
2 cloves Garlic roughly chopped
4 Tomatoes roughly chopped
1 Yellow Onion medium, roughly chopped
1 bunch Cilantro roughly chopped
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.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8 g||10%|
|Saturated Fat 2 g||10%|
|Sodium 467 mg||20%|
|Total Carbohydrate 37 g||13%|
|Dietary Fiber 7 g||25%|
|Protein 8 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: