>Recipes
Vegetable Tostadas
Makes 6 servings
Time to Prepare: 0:15
Time to Cook: 0:15
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Ingredients
Cooking spray 6 tortilla Tortillas, ready-to-bake or -fry, flour 2 med Squash, summer, zucchini, includes skin, raw 1 small Onions, raw 1/2 med Pepper, serrano, raw 3 clove Garlic, raw 12 oz Bacon, meatless 2 tsp Spices, oregano, ground 1 dash Salt, table 1 dash Spices, pepper, black 2 cup Lettuce, cos or romaine, raw 1 med Tomatoes, red, ripe, raw, year round average 1 cup Sauce, LA VICTORIA, LA VICTORIA Chunky Chili Dip, salsa, canned 1/4 cup Cheese, mexican, queso asadero Diet
1/4 cup Avocados, raw, all commercial varieties
Directions
1. Spray medium skillet with cooking spray. Heat over medium heat until hot. Cook tortillas until crisp and browned, about 1 minute on each side. Place tortillas on serving plates.
2. Spray large skillet with cooking spray. Heat over medium heat until hot. Saute zucchini, onion, serrano chili, and garlic for 3 minutes. Stir in vegetable protein crumbles and oregano. Cook until hot, about 4 minutes. Season to taste with salt and pepper.
3. Top tortillas with chopped lettuce and tomatoes. Spoon cooked mixture and chili Tomato sauce over. Sprinkle with crumbled cheese. Top each with a large dollop of Guacamole and serve.
2. Spray large skillet with cooking spray. Heat over medium heat until hot. Saute zucchini, onion, serrano chili, and garlic for 3 minutes. Stir in vegetable protein crumbles and oregano. Cook until hot, about 4 minutes. Season to taste with salt and pepper.
3. Top tortillas with chopped lettuce and tomatoes. Spoon cooked mixture and chili Tomato sauce over. Sprinkle with crumbled cheese. Top each with a large dollop of Guacamole and serve.
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