-
1
Place refried beans in a small saucepan over medium low heat.
-
2
Allow them to simmer while you prepare veggies.
-
3
Remove the husk from the ear of corn and using a sharp knife, remove the kernels from the cob.
-
4
Place the corn kernels in a small mixing bowl.
-
5
Add diced red bell pepper, zucchini and thinly sliced onion.
-
6
Drizzle veggies with 1 tablespoon olive oil and mix until all the veggies are lightly coated with oil.
-
7
Sprinkle them with 1/2 teaspoon garlic powder and salt and pepper to taste and mix well.
-
8
Pour just enough olive oil into a large frying pan to lightly coat the bottom.
-
9
Place over medium high heat and when oil is hot, add the veggies.
-
10
Cook and stir for about 3 or 4 minutes until veggies are just fork tender.
-
11
Taste and season with additional salt and pepper, if needed.
-
12
Remove from heat and set aside.
-
13
Set your oven to the broil setting.
-
14
Line a baking sheet with foil and coat it with non-stick cooking spray.
-
15
Place 4 corn tortillas on the prepared foil and spray them generously with the non-stick cooking spray.
-
16
Flip them over and spray the other side.
-
17
Place baking sheet under broiler and watch closely.
-
18
Flip the tortillas when they have browned on one side.
-
19
Remove the pan from the oven when both sides are nicely browned and tortillas are crisp.
-
20
Assemble the tostadas by placing 1/4 of the refried beans on one tortilla.
-
21
Add a heaping spoonful of the cooked veggies and garnish with salsa, avocado, shredded cheese, light sour cream and cilantro.
-
22
Repeat with remaining tortillas.
