Veggie Tostadas

OK, here's a vegetarian winner! And very easy, too.

Veggie Tostadas

1 pkg hard tostada shells
1 pkg bean dip (we chose an organic variety from our local Tacoma Boys)
1 can vegetarian refried beans
1 sweet onion, halved 'n sliced thin-ish
1 green pepper, sliced thin-ish
1 zucchini, halved 'n sliced
a handful baby carrots, sliced on the diagonal
2 tbsp Perfect Pinch Southwest (salt-free) seasoning
lettuce (we prefer spring mix and leaf lettuce)
shredded mexi-cheese
your choice of salsa, or make your own
lite sour cream (optional)
homemade guacamole


Saute in olive oil the onion, pepper, zucchini and carrots with seasoning until soft. Mix the prepared bean dip with the refried beans and heat in saucepan on the stovetop (or in the nuke).

Assemble your tostadas with a shell smeared with a generous helping of the warm bean dip mixture. Add a heaping spoonful or two of the sauted veggies, followed with lettuce, cheese, salsa, sour cream and quacamole.

These are awesome! Serve with my favorite margaritas on the patio. Perfection.