30-Minute Sweet Potato and Zucchini Tostadas
These 30 Minute Sweet Potato and Zucchini Tostadas are so easy to make! They're also loaded with veggies so they're healthy too!
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt or to taste
- 1 1/2 cups grated zucchini
- 1 1/2 cups grated sweet potato
- 6 tostada shells
- 1 1/2 cups refried beans i like to use black
- 3/4 cup grated cheese vegan cheese if necessary
- your favorite toppings: avocado onion, lettuce, tomato, cilantro, salsa, etc...
- Carbohydrate 11.3937330564905 g
- Cholesterol 11.3000000095525 mg
- Fat 4.58271611381775 g
- Fiber 3.41673884643449 g
- Protein 6.1985283355304 g
- Saturated Fat 2.3738090295149 g
- Serving Size 1 1 Serving (103g)
- Sodium 434.063111262153 mg
- Sugar 7.97699421005601 g
- Trans Fat 0.353351694670715 g
- Calories 108 calories
Heat oven to 425 degrees F. Heat a large pan over medium heat and add olive oil and grated sweet potato. Cook for about 2 minutes and then add grated zucchini, salt, pepper and spices. Stir together and cook until vegetables are tender, about 5 minutes. Lay tostada shells on a large baking sheet and spread each with about 1/4 cup refried beans, 1/6 of the veggie mixture and top with 2 tablespoons shredded cheese. Bake tostadas until heated through and cheese is melted, about 5 minutes. Add your favorite toppings and enjoy!
