Veggie Tostada's
Miz Helen's Kitchen
Ingredients
2 cups yellow summer squash, chopped
2 cups zucchini squash, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow onion, chopped
1 jalapeno, chopped
4 cloves garlic, minced
2 cups whole kernel corn
3 tablespoons olive oil
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup Mexican goat cheese
Directions
If you are baking your corn tortillas, spray the baking sheet with a cooking oil and place the tortillas on the sheet, then spray the top of the tortillas with the oil. Bake at 425 degrees for 8 minutes or until they are just turning brown.
In a large heavy skillet heat the oil.
When the oil is hot, add the yellow squash, zucchini, red pepper, green pepper, onion, jalapeno and garlic. Saute this mix until the onions are clear and the squash is tender.
Toss the corn with the vegetables and continue to cook for 3 minutes.
Add the cumin, chili powder,oregano, salt, pepper, and cayenne pepper.
Place 1/2 cup of the cooked vegetables on top of the baked tortilla.
Top with the Mexican Goat Cheese.
Option:
Top with the Mango Salsa and then add the cheese. Serve the Salsa on the side.
Enjoy!