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Delicious and healthy, plus packed with super foods: vegetables tostada

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Dinner doesn’t get much better than with this tasty and healthy dish. Using low fat, low sodium and fresh ingredients; you will have a favorable dinner you can add to your diet menu. Lose weight and enjoy what you crave.

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Vegetable Tostada

1 lb sweet potatoes, peeled and diced into cubes

1 1/2 Tbsp olive oil, divided

12 corn tortillas

1 medium onion, diced

1 1/2 Tbsp dark chili powder

1/2 Tsp group cumin

1 cup thawed frozen corn

1 cup roasted red peppers

1 can low sodium black beans, rinsed and drained

2 cups cooked short grain brown rice

1 can enchilada sauce

1 cup shredded low fat pepper jack cheese, divided

1 avocado, thinly sliced

1 scallion, chopped

6 sprigs fresh cilantro

1. Heat oven to 300 degrees. In a bowl, toss potatoes in 1 Tbsp oil; spread on a baking sheet. Bake until potatoes are soft and browned, about 23 minutes.

2. Wrap tortillas in foil; bake 10 minutes. In a large pan over medium heat, heat remaining 1/2 Tbsp oil.

3. Add onion, chili powder, chipotle and cumin. Cook until onion is tender, about 4 minutes. Add corn, peppers, and black beans. Cook for about 4 more minutes.

4. Set aside half of corn mixture. Add potatoes, rice and enchilada sauce to pan. Cook mixture for about 5 minutes.

5. Place 6 tortillas on a baking sheet. Spread potato mixture and 1/2 cup cheese evenly among tortillas. Top with remaining 6 tortillas, remaining 1/2 cup cheese and reserved corn mixture. Bake for about 6 minutes.

6. Divide avocado, scallion and cilantro among enchiladas.