30-minute Sweet Potato and Zucchini Tostadas

A quick meal that will fill you up and is packed with veggies!

Tostadas are the best meal when you aren't in the mood to chef it up. They only require a few ingredients and you can really add/substitute anything you want.

I always like to say that they’re like huge nachos – Izzy (SheLikesFood)

In my opinion, these tostadas make for the perfect lunch in the sun. The base is black beans which provides a great source of plant protein. These are also such an easy way to incorporate veggies into you meal (did I mention it only takes 3o minutes?) You will love these and kids will too! If you can't find tostadas in the store, simple toast up corn tortillas in the oven (:

Sweet Potato and Zucchini Tostadas

Serves: 4

What you'll need:

• 4 corn tortillas

• 1 1/2 cup refried beans

• 1 tsp avocado oil

• 1 1/2 cups grated sweet potato

• 1 1/2 cups grated zucchini

• 3/4 cups shredded cheddar cheese (to top)

• 1 tsp cumin

• 1 tsp garlic powder

• 1 tsp chipotle pepper

• salt (to taste)

• pepper (to taste)

Toppings:

• chopped red onion

• hot sauce

• avocado

• cilantro

• diced tomato

Step-by-step:

1. Heat oven to 350 degrees.

2. Add corn tortillas to a baking sheet and lightly coat with oil.

3. Bake for 3 minutes on each side or until golden.

4. In a pan, heat oil on medium heat and add grated potatoes.

5. After 2 minutes, add in zucchini and spices. Cook until tender.

6. Spread refried beans on each tostada and add the potato/zucchini mixture.

7. Top with cheddar cheese and bake until cheese is melted.

8. Add toppings of your choice and enjoy!

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