Ingredients
1
can (16 oz) Old El Paso™ refried beans
1
tablespoon olive oil
1
red bell pepper, cut into medium-sized chunks
1
small zucchini, cut into medium-sized chunks
1
small yellow summer squash, cut into medium-sized chunks
Salt and pepper to taste
1
package (4.5 oz) Old El Paso™ tostada shells (12 shells)
1 1/2
cups shredded Monterey jack cheese (6 oz)
2
green onions, sliced
1
avocado, pitted, peeled and diced
Preparation
Set oven control to broil. In 1-quart saucepan, heat refried beans over medium heat.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add bell pepper, zucchini and summer squash; season with salt and pepper. Cook 7 to 9 minutes, stirring occasionally, until vegetables are crisp-tender.
Place tostado shells on large cookie sheet. On each tostada shell, spread warm beans. Top each with about 2 tablespoons cheese.
Broil about 30 to 60 seconds or just until cheese is melted.
Remove tostado shells from broiler. Top each with vegetable mixture. Top each with green onions and avocado. Serve immediately.
