Breads & Bakingdeliciouslyella
Summer Vegetable Tostadas
If you want a super speedy, vibrant summer meal — this is what you need! Simply bake a handful of tortillas while you quickly pan-fry some seasonal veggies, then pile them up with a dollop of pesto yoghurt and a little lemon zest.
👥 2 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●frying pan
- ●pan
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 200°C fan / 425°F. Lightly brush both sides of the tortillas with olive oil. Line a large flat baking tray with baking parchment and lay the tortillas on top, spread evenly apart. Top with another sheet of parchment, followed by another baking tray to flatten the tortillas while they cook. Cook for 8–⏱️ 10 minutes, until crisp and golden.
olive oil0.5 teaspoon
2
Meanwhile, make the summer vegetables. Pour a tablespoon or so of olive oil into a frying pan over medium heat. Add the shallots and fry for ⏱️ 2 minutes, until softened. Add the spring greens and fry for a further ⏱️ 2 minutes, until wilted; then add the garlic, lemon zest and lemon juice and fry until fragrant.
olive oil0.5 teaspoon
3
Blanch the edamame in boiling water to defrost and then mix into the greens.
4
Place the pesto and yoghurt in a bowl and mix to combine. To serve, spoon the pesto yoghurt on the crisp tortillas, then load with the vegetables, top with some lemon zest and serve with lemon wedges on the side.
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