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Vegetarian Tostadas with Beans, Corn, & Zucchini

  • Author: Emily Dingmann
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Mexican


This vegetarian tostada recipe is ready in just 20 minutes! These vegetarian tostadas are a plant-based, vegetarian, EASY, HEALTHY weeknight dinner.


  • 2 Tbsp. olive oil
  • 1 clove garlic
  • 2 green zucchini 
  • 2 poblano peppers
  • 2 cups corn kernels
  • 3/4 tsp. salt
  • 15 oz. can pinto beans
  • 3/4 cup sour cream
  • 3/4 cup salsa verde
  • tostada shells
  • 1/2 small watermelon (about 6 cups cubes)
  • 1 lime (zested and juiced) (2 Tbsp. juice)
  • 1/3 cup freshly chopped mint


  1. Prepare ingredients:
    Mince garlic.
    Dice zucchini.
    Chop poblano pepper.
    Drain and rinse beans.
    Chop watermelon cubes.
    Stir together sour cream and salsa.
  2. Heat oil in large skillet over medium-high heat. Add garlic and poblano pepper to pan. Cook for about 2 minutes. Add zucchini and corn to pan and cook until zucchini is tender, about 5 minutes. Season with salt and a pinch of black pepper. Add pinto beans to the pan and toss to combine, heat another minute, or until beans are hot.
  3. Meanwhile, put mojito watermelon salad together. Toss watermelon with lime juice, lime zest, and fresh mint.
  4. Top tostada shells with zucchini mixture and creamy salsa verde.


  • Get your kids involved! They can: stir together sour cream and salsa, help squeeze lime juice over the watermelon salad, put mint on salad, build their own tostadas.
  • Shortcut: Use frozen corn instead of fresh.
  • Salsa verde: Can also use regular salsa.

Keywords: vegetarian tostadas