Veggie Tostada Towers

15min

Prep time

10min

Cook time

Servings

Ingredients:

12 corn tortillas, 6-inch

1 1/2 teaspoons olive oil

2 medium zucchini, chopped

2 plum tomato, chopped

1 medium red onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

2 jalapeño pepper, with seeds, mince

1 cup corn kernels, thawed

4 scallions (green onion), green and white parts, minced

1/4 cup cilantro, chopped (plus 4 sprigs for garnish)

1/2 teaspoon salt

1 1/2 cups light jalapeño cheddar cheese, grated

1/4 cup fat-free sour cream

Preheat oven to 375 degrees Fahrenheit.
Place corn tortillas on baking sheets. Bake for 10 minutes or until crisp.
Meanwhile, heat a large, nonstick pan over medium-high heat. Add oil.
Once hot, sauté zucchini, tomatoes, onion, peppers, corn and scallion for 4 minutes. Drain excess liquids through a mesh strainer.
Return vegetables to pan. Stir in cilantro and salt. Onto each of 4 baked tortillas, sprinkle 3 tablespoons of the cheese and 1/8 of vegetable mixture.
Top each with another baked tortilla. Sprinkle with the remaining cheese and vegetable mixture. Top with remaining baked tortillas.
Serve each "tower" with 1 tablespoon sour cream, and if desired, fresh cilantro.

Chop veggies in advance and refrigerate up to 3 days.

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