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Veggie and Carne Tostadas

Veggie Tostada

This dish has been a hit with my family for a very long time.  My hubby thinks a meal isn’t a meal unless it includes meat, so I add pieces of leftover chicken or meatloaf.  Change up the ingredients to make it your own. ​

Servings: 4-6   Preparation time: 30 minutes

Ingredients 4 cups zucchini, chopped 1 cup onion, chopped 1 cup celery, diced 2 medium green pepper, chopped 1/2 cup parsley, chopped *4 ounces canned mushrooms, sliced 6 large corn or whole wheat tortillas 2-3 cups Mexican cheese, shredded 2 cups sour cream or plain yogurt 2 tomatoes, chopped ​1-2 cups red or green salsa

* If you omit the mushrooms, you will need to add a bit of water to the mixture while cooking.

Directions ​1. Combine the zucchini, onion, celery, pepper, parsley, and mushrooms in a saucepan. (Do not drain the mushrooms.) 2. Bring to boiling, then simmer covered for about 10 minutes until vegetables are just tender. Drain well. 3. Meanwhile, spread the tortillas on a cookie sheet and spray one side with a non-stick spray. Broil a few minutes until golden. (Watch carefully to prevent burning!) 4. To assemble, turn the tortillas over and top each with about a 1/2 cup of the vegetable mixture. Sprinkle with cheese and place back under the broiler until the cheese melts. 5. Serve with a bowl of the sour cream or yogurt, a bowl of the tomatoes, and a bowl of salsa.

Note #1: For meat eaters, add bit of left-over meat loaf, chopped turkey or diced chicken to the vegetable mixture. Note #2: Optional ingredients may included chopped cabbage and black beans

​I hope you enjoy this dish. Let me know if you’ve tried it and how it turned out. ​Good cooking to you, ​Linda​​​ Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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