Vegetarian low-fat Tostada (425 cal.)

I like to think of a nice tostada as an edible plate open and ready for toppings. In Spanish, tostada translates to "toasted". A crispy shell is a necessity and a welcome crunch paired with other textual combinations such as the creamy avocado, soft tomato, and leafy greens. Below is just one of the many ways to serve and eat a tostada. Think of it as a blank palate.

If you're looking for a meatier version you could substitute the vegetables here for ground beef, turkey or chicken. Baked tofu would work really well too if you're in a soy mood. But the vegetables I've selected when cooked together are hearty and satisfying, you [honestly] will not even miss the meat.

What would you make one with?

Ingredients:

3-4 corn tortilla shells

2 portobello mushrooms, guts removed and chopped

2 green squash, copped

1 purple eggplant, peeled and chopped

taco seasoning packet

2 Tbs Earth's Balance butter spread

1/2 cup fat free refried beans, warmed in microwave

shredded lettuce (romaine, butter, etc)

haas avocado, diced

ripe beefsteak tomato, diced

fat free feta cheese

jalapeño, thinly sliced (optional)

taco/hot sauce (optional)

Heat large fry pan on medium-high heat. Add 1 Tbs butter spread and 1 Tbs taco seasoning and combine until melted together. Add mushrooms, cook 5 minutes until softened. Add zucchini squash and eggplant, saute another 5 minutes until cooked through and golden in color. Remove and set aside.

Preheat oven to 400°F. With remaining 1 Tbs of butter spread, evenly apply onto corn tortillas. Place into shallow fry pan one at a time and bake about 10 minutes or until lightly browned and crisp. Repeat with remaining tortillas.

Build your tostada by spreading beans on first baked tortilla, followed by cooked vegetables. Place second tortillas over vegetables and finish with lettuce, tomatoes, avocado, feta, jalapeño, and taco/hot sauce. Serves 2 with leftovers.