The problem with your weekly Mexican tostada night is that the dish is often high in fat, calories, and sodium. But it doesn’t have to be. Here’s a great healthy recipe that incorporates the delicious Mexican flavors you love while cutting the grease and the caloric punch. Added bonus: This recipe is chock-full of vitamin-rich vegetables, it’s high in fiber, and it provides plenty of vegetarian protein. Plus, if you round the meal out with our delicious pico de gallo and guacamole (two superfood-dense toppings), you’ll get the added anti-cancer benefits of the antioxidant lycopene and the healthy fats of avocado. Watch the video for a step-by-step guide on how it’s made.

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Cooking spray
2 cups sliced mushrooms
2 small zucchini, sliced
1 large red bell pepper, chopped
1 can black beans
1 can corn
1/4 cup pico de gallo
1/4 cup cilantro
4 tostada shells
Shredded cheese
Shredded lettuce
Fresh cilantro to top, optional

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Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms, zucchini, and bell pepper to pan. Sauté 3 to 5 minutes or until vegetables are tender. Spoon about ¾ cup vegetable mixture over black bean mixture on each tostada. Top with lettuce, pico de gallo, cheese, and fresh cilantro, if desired.