Veggie Tostadas

Photo: Oxmoor House

Yield: 4 servings (serving size: 1 tostada)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 12%
  • Fat: 2.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 13g
  • Carbohydrate: 38.7g
  • Fiber: 10.5g
  • Cholesterol: 5mg
  • Iron: 3.4mg
  • Sodium: 404mg
  • Calcium: 172mg

Ingredients

  • Cooking spray
  • 2 cups sliced mushrooms
  • 2 small zucchini, sliced
  • 1 large red bell pepper, chopped
  • 4 BASIC TOSTADAS

Preparation

  1. Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms, zucchini, and bell pepper to pan. Sauté 3 to 5 minutes or until vegetables are tender. Spoon about 3/4 cup vegetable mixture over black bean mixture on each tostada. Top with lettuce, salsa, and cheese.
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