Oxmoor House

Simple Veggie Tostadas

Veggie Tostadas RecipePhoto: Oxmoor House


  • Cooking spray
  • 2 cups sliced mushrooms
  • 2 small zucchini, sliced
  • 1 large red bell pepper, chopped


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 3/4 cup vegetable mixture over black bean mixture on each tostada. Top with lettuce, salsa, and cheese.

  • Prep Time:
  • Cook Time:
  • Yield: 4 servings (serving size: 1 tostada)

Nutritional Information

Calories per serving:215
Calories from fat:12%
Fat per serving:2.8g
Saturated fat per serving:1.1g
Monounsaturated fat per serving:0.2g
Polyunsaturated fat per serving:0.7g
Protein per serving:13g
Carbohydrates per serving:38.7g
Fiber per serving:10.5g
Cholesterol per serving:5mg
Iron per serving:3.4mg
Sodium per serving:404mg
Calcium per serving:172mg

Good to Know

Get the Mexican tostada flavors without the grease and cholesterol. This healthy tostada is filled with heart-healthy unsaturated fats and fiber, which aids in digestion. It's great for any meal.

Cooking Light Superfast Suppers