Urban SNAP-Ed Recipe: Black Bean & Veggie Tostada

Black Bean and Veggie Tostada is an easy, tasty, and affordable dish that the entire family can enjoy.
Ingredients
1 tablespoon oil, separated
¼ c. chopped onion
1 small red bell pepper, diced
1 c.canned defrosted , or fresh corn kernels
1 medium zucchini or yellow squash, diced
3 cloves garlic, finely minced
1 ½ c.vegetarian refried black or pinto beans
4 medium tomatoes, chopped
1 small red onion, chopped
1 bunch of cilantro, chopped
½ cup crumbled Mexican cheese or mild feta
5 crispy tostada shells
Directions
1. Heat tsp. Oil in medium skillet. Add onion, bell peppers, corn, and zucchini/yellow squash, Cook, stirring occasionally until vegetables are softened, about 6 minutes. Set aside.
2. Heat 1 tsp. Oil in medium skillet. Add chopped garlic. Cook for 30 seconds. Add can of refried beans, Mix beans and garlic together until smooth and heated through. Set aside.
3. Spread a thin layer of the bean and garlic mixture on top of the tostada. Add a spoonful of the coolest vegetables. Top them with tomatoes, red onion, cilantro, and cheese.
4. Eat by picking up the tostada with both hands.