Ingredients
Scale
- 1 cup corn tortillas
- 1 cup diced bell peppers (red, yellow, and green)
- 1 cup diced zucchini
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or a vegan alternative)
- 1/2 cup BBQ sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Brush the corn tortillas with olive oil and cut them into quarters.
- Place the tortilla pieces on a baking sheet and bake for 5-7 minutes until they are crispy.
- In a large bowl, combine the diced bell peppers, zucchini, black beans, garlic powder, onion powder, salt, and pepper.
- Mix in the BBQ sauce until all veggies and beans are evenly coated.
- In a skillet over medium heat, sauté the veggie and bean mixture for about 5-7 minutes until the vegetables are tender.
- Remove the tortilla pieces from the oven and top each with a spoonful of the BBQ veggie mixture.
- Sprinkle shredded cheese over the top of each tostada bite.
- Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier kick, add jalapeños to the veggie mixture.
- These tostadas can be made gluten-free by using corn tortillas.
- Experiment with different veggies based on your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tostada bites
- Calories: 220
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 20 mg