These 30-Minute Sweet Potato and Zucchini Tostadas are a perfect quick and easy dinner that’s also loaded with veggies and totally healthy! They’re gluten free and easily made vegan!
It’s so hot here!! I feel like I’m always complaining about the summer temperatures, but it’s a high of 106 all week and I just can’t handle it. If it was just me I would be perfectly happy sitting in the AC all day watching TV, but an energetic toddler needs to be able to run around outside without getting heatstroke, am I right?!
Ok, I’m finished complaining. Now, let’s talk about these 30 minute Sweet Potato and Zucchini Tostadas! Tostadas are one of my favorite dinners to make when I’m feeling unmotivated and tired but also really wanting a tasty dinner.
Sometimes when I’m feeling really lazy I just do beans and cheese with some salsa and avocado toppings, but today I wanted to add some extra veggies and it turned out to still be super easy!
I usually roast my sweet potato when using it in a Mexican dish, like tacos, but to keep these tostadas under 30 minutes I decided to just grate them and then sautéed them up. I also added some zucchini because it’s so in season right now and everything needs a little green!
Tostadas are so easy because you really just spread them with refried beans, add your favorite veggies, top them off with some cheese and throw them in the oven. I always like to say that they’re like huge nachos haha 🙂 You can eat them with your hands and kids really like them too.
So next time you’re feeling unmotivated to cook dinner, just remember that you can have these Sweet Potato and Zucchini Tostadas in just 30 minutes!
I hope you all are having a much milder summer than we are! Summer is usually a time when it’s a little slower around here because people are enjoying outdoor activities and not on the computer, as they should be! I’m planning on scaling back my posts for a month or so and doing more behind the scenes work, so if you see me a little less that is why! Don’t worry though, I’ll still be sharing at least one new recipe per week and probably more 🙂
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30-Minute Sweet Potato and Zucchini Tostadas
- Total Time: 30 minutes
- Yield: 6 1x
Description
These 30 Minute Sweet Potato and Zucchini Tostadas are so easy to make! They’re also loaded with veggies so they’re healthy too!
Ingredients
- 1 teaspoon olive oil
- 1 1/2 cups grated sweet potato
- 1 1/2 cups grated zucchini
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 6 tostada shells
- 1 1/2 cups refried beans, I like to use black
- 3/4 cup grated cheese, vegan cheese if necessary
- Your favorite toppings: avocado, onion, lettuce, tomato, cilantro, salsa, etc…
Instructions
- Heat oven to 425 degrees F.
- Heat a large pan over medium heat and add olive oil and grated sweet potato. Cook for about 2 minutes and then add grated zucchini, salt, pepper and spices. Stir together and cook until vegetables are tender, about 5 minutes.
- Lay tostada shells on a large baking sheet and spread each with about 1/4 cup refried beans, 1/6 of the veggie mixture and top with 2 tablespoons shredded cheese.
- Bake tostadas until heated through and cheese is melted, about 5 minutes.
- Add your favorite toppings and enjoy!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Gluten Free
- Cuisine: Mexican
Sorry, I meant do I just shred RAW sweet potatoes and zucchini?
Yes, raw 🙂
This recipe was very good! My family and I LOVED them!! At first I didn’t think they were going to be good, but was I wrong!! My nephew had one and thought there was meat in them. When I told him that it wasn’t, he couldn’t believe it, he thought it was. Also my 3 yr old great-niece loved them, she especially liked the onions that I added. She gave it a THUMBS UP! Lol I have passed the recipe down to my niece who is Vegan and she loved them as well. I will DEFINITELY be making these again!!
Thanks. You put the toppings on the un-crisp tortillas and then put them in the oven?
No, crisp the tortillas first and then put the toppings on. Or you can buy already crisped up tortillas at the grocery store 🙂
Stupid question: are those basically corn tortillas? Or flour tortillas?
I’ve found that corn tortillas work best for crispy up in the oven for tostadas
These were delicious. I’ll be using the recipe for tacos too!
So glad you enjoyed them! I love the idea of using it in tacos!
If I wanted to add meat to it what would be best
Whatever you like 🙂
Cooked this for my boyfriend (who is typically a meat fanatic) and he LOVED it! I do too!! Super excited I found your website ???????? LOVE this recipe
Yah! That’s so nice hear you both liked it! 🙂
Normally, my people complain about nearly everything I cook – ESPECIALLY if it has vegetables. However, when I made this tonight, everyone said “YUM!” It’s definitely a winner!
Haha, that’s awesome! I’m so glad everyone liked it!
tacos are my favorite go-to “lazy” meal as well – usually sweet potato and black bean! love the idea of adding zucchini.
Thanks, Kristin! They’re so easy!
Wow! Look so yummy with a less prep time.
Thanks! They’re one of my favorite easy dinners!
That was delicious!!!
Yah! I’m so glad to hear you enjoyed it! 🙂
These were incredible! I topped them with a fresh Mexican corn salad with the avocado and left off the cheese. It will be in the regular rotation to be sure!
Awesome! I’m so glad you liked it! That corn salad sounds delicious! 🙂