Tostadas with zucchini, corn kernels and refried beans

Ingredients:

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  • 1 TBS Oil
  • 1/2 Small Onion. Finely Chopped.
  • 4 Large Zucchinis. Roughly Chopped.
  • 1 Cup Whole Cooked Sweet Corn Kernels
  • 1 Cup Refried Bayo Beans +
  • 8 Tostadas +
  • A Pinch of Salt
  • A Pinch of Epazote +
  • Tajin for seasoning +
  • Salsa Roja Habanero +

Tostadas are the authentic version of the hard-shell corn tacos that most people are used to. Tostadas are corn tortillas that have been toasted or fried until they are crispy. They are usually served as a side for ceviche or topped with various combinations of meat, vegetables, beans, salsas and/or cheese.

DIRECTIONS:

1. Heat the oil in a skillet.
2. Fry the onion until transparent and slightly golden in colour.
3. Add the zucchini and corn kernels and fry until just cooked through.
4. Season with salt and Epazote.
5. Spread a tablespoon of the refried beans onto each tostada.
6. Pile on the cooked veggies.
7. Add a few drops of the Habanero Salsa and sprinkle with Tajin.

If you want to add a bit of indulgence, crumble feta cheese on top.

Buen provecho!