Roasted Corn and Zucchini Tostadas Recipe

Name: Roasted Corn and Zucchini Tostadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Zucchini, Chopped; 2 ears Corn, Husks And Silks Removed; 1 Medium Onion, Thinly Sliced; Olive Oil, For Drizzling And Brushing On Tortillas; 2 Tablespoons Taco Seasoning; 12 Corn Tortillas; 1 can (15 Oz. Size) Black Beans, Rinsed And Drained, Warmed; 1 cup Cherry Tomatoes, Quartered; 6 ounces, weight Queso Fresco, Crumbled; ⅓ cups Cilantro, Chopped; 1 Lime, Wedged

Servings: persons

1 Zucchini, Chopped
2 ears Corn, Husks And Silks Removed
1 Medium Onion, Thinly Sliced
Olive Oil, For Drizzling And Brushing On Tortillas
2 Tablespoons Taco Seasoning
12 Corn Tortillas
1 can (15 Oz. Size) Black Beans, Rinsed And Drained, Warmed
1 cup Cherry Tomatoes, Quartered
6 ounces, weight Queso Fresco, Crumbled
⅓ cups Cilantro, Chopped
1 Lime, Wedged

1
Preheat oven to 400 F. On a large rimmed baking sheet, add zucchini, ears of corn and onions.
2
Toss with a drizzle of olive oil and the taco seasoning.
3
Roast for 20-30 minutes or until vegetables are cooked and slightly brown.
4
Brush tortillas with olive oil and fry for 1-2 minutes on each side in a skillet over medium-high heat.
5
To assemble, cut roasted corn from cob.
6
Place zucchini, corn and onions on top of a warmed tortilla.
7
Top with beans, tomatoes, queso fresco and cilantro.
8
Squeeze a lime wedge over the top.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Zucchini, Chopped, 2 ears Corn, Husks And Silks Removed, 1 Medium Onion, Thinly Sliced, Olive Oil, For Drizzling And Brushing On Tortillas, and more.

Yes, Roasted Corn and Zucchini Tostadas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Corn and Zucchini Tostadas

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