This simple but satisfying vegetable tostada combines summer favorites such as chayote squash with ripe avocado and red bell peppers.(with Anne Wilfong, RD, LD)WHAT YOU NEED
4 8-inch wheat tortillas
1 tablespoon olive oil
1/2 red onion, diced
1 garlic clove, finely minced
2 small chayote squash, diced
1 red bell pepper, diced
1/2 cup frozen corn, thawed
1/2 12 oz. can 365 brand black beans, well drained
1 bag of Frontera New Mexico taco skillet sauce with roasted tomato and mild red chiles
1/2 teaspoon ground black pepper
1/4 cup avocado, cubed
1/4 cup cilantro, chopped
1/2 cup salsa
1 cup swiss chard, chopped
1/4 cup Monterey jack cheese, shreddedHOW TO MAKE IT
 Preheat oven to 375 degrees.
 Spray each tortilla with cooking spray and place on baking sheet in oven. Bake tortillas until slightly crisp, approximately 5 minutes, set aside.
 Heat olive oil in non- stick skillet, add the onion, garlic and chayote squash, and cook over medium high heat until tender, approximately 5 minutes.
 Add the pepper, corn and black beans to the squash mixture and cook for an additional 5 minutes.
 Stir in the Frontera taco sauce and season vegetable mixture with black pepper, cook for an additional 2 minutes until mixture is thoroughly heated.
 Spread approximately 1 cup of vegetable mixture on each tortilla and top with 1 tablespoon avocado, 1 tablespoon of cilantro, 2 tablespoons of salsa, 1/4 cup of swiss chard and 1 tablespoon of Monterey jack cheese. Serve immediately.
Makes 4 tostadas.
DID YOU KNOW?
Chayote squash, also known as pear squash, is high in vitamin C and can be eaten either raw or cooked.
Protein 11 g
Carbohydrates 45 g
Fat 15 g
Sodium 580 mgs
Fiber 8 g
At-home Cost: $2.25 per serving
Restaurant Cost: $5.75 per serving
Registered and licensed dietitians, Alexa Sparkman and Anne Wilfong, can provide reliable, objective nutrition information, separate facts from fads and translate the latest scientific findings into easy-to-understand nutrition information. For more information about their nutrition counseling practice, contact Alexa or Anne at 512.257.0898 or SparkmanNutrition.com
This recipe is brought to you by Whole Foods Market.