#6 Veggie Tostadas (gluten Free) Recipe

Time30m

Serves2

2 bluecorn tostada shells stuffed with avocado, whole beans, pico de gallo, mozzarella, lettuce and tomato. Served with calavacitas and salsa.

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Ingredients

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1
Make Calabacitas
In a skillet, heat a tablespoon of oil over medium heat. Add 1 zucchini (sliced) and 1/2 cup corn. Sauté until tender. Season with salt and pepper to taste.
2
Mash Avocado
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork and season with salt and lime juice to taste.
3
Build Tostadas
On each blue corn tostada shell, spread a layer of whole beans, followed by the mashed avocado. Top with pico de gallo, shredded mozzarella, lettuce, and diced tomato.
4
Serve
Place the assembled tostadas on plates and serve with calabacitas and salsa on the side.