¡Feliz cinco de Mayo!
Zucchini Tostadas — www.jimc.in
2 T vegetable oil — corn, peanut or canola, not olive because it will burn
Four 8″ flour tortillas
1/8 C olive oil
4 C thinly sliced zucchini
1/4 t oregano
1 C cooked pinto, kidney or black beans
3/4 C salsa
2 C shredded cheddar
- Preheat a broiler. Lightly brush both sides of each tortilla with the vegetable oil and place on a baking sheet. Broil on both sides until golden crisp. Let cool completely.
- Reduce oven heat to 450°F. Sauteé zucchini and oregano in olive oil until tender-crisp, about 7 minutes.
Stir in the beans and salsa. Remove from heat.
- Place 2 tortillas on a baking sheet. Add zuchini mixture and 1/4C cheese on each. Bake five minutes until bubbly. Serve immediately.