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Three summer veg tostadas

Summer veg tostadas

A star rating of 5 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 - 4

Whip up these colourful veggie tostadas in just 30 minutes. Packed with summer veg, they make a flavourful, healthy and low-calorie midweek meal

  • Healthy
  • Vegetarian
Nutrition: Per serving (4)
HighlightNutrientUnit
low inkcal265
fat7g
saturates2g
carbs36g
sugars10g
high infibre7g
protein10g
salt0.6g
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Ingredients

  • 4 mini tortillas
  • 4 tsp vegetable oil
  • 1 courgette, sliced lengthways, quartered then cut into 3cm chunks
  • 198g can sweetcorn, drained
  • ½ tsp smoked paprika
  • 80g cherry tomatoes, halved
  • 2 spring onions, trimmed and finely sliced
  • 250g frozen peas, defrosted
  • 1 garlic clove, peeled
  • 2 mint sprigs, leaves picked and roughly chopped, plus extra to serve
  • small handful of coriander, roughly chopped
  • 2 limes, 1 juiced, 1 cut into wedges to serve
  • 80g natural yogurt

Method

  • STEP 1

    Heat the oven to 200C/180C fan/ gas 6. Brush the tortillas with 2 tsp of the oil and arrange on two baking trays. Lightly season. Bake for 5 mins, then turn over, rotate the trays and cook for a further 3 mins until crisp and golden. Remove from the oven and set aside to cool.

  • STEP 2

    Meanwhile, heat 1 tsp of the oil in a large frying pan over a medium- high heat. Add the courgette and sweetcorn and cook, stirring a couple of times until they start to colour at the edges, about 6-8 mins. Add the smoked paprika and cook for a further minute. Set aside to cool slightly before tossing in the tomatoes and spring onions, then some seasoning to taste.

  • STEP 3

    Put the peas, garlic, mint, most of the coriander, the lime juice and remaining oil in a mini food processor with some seasoning and pulse until you have a guacamole-like consistency. Add a splash of water if it’s too thick.

  • STEP 4

    To serve, spread each tortilla with the pea dip and top with the veg. Garnish with the remaining coriander and a dollop of yogurt. Serve with lime wedges on the side for squeezing over.

Recipe from Good Food magazine, July 2022

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A star rating of 5 out of 5.3 ratings
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