Black Bean & Veggie Tostada Olé

Ingredients

• 1 tbsp Canola oil, separated
• 1/4 cup Yellow onion, chopped
• 1 cup Red bell peppers, chopped
• 1 cup Corn, canned, frozen, or fresh
• 1 cup Zucchini, chopped
• 1 cup Yellow squash, chopped
• 1 tbsp Garlic, finely chopped
• 1 1/2 cup Vegetarian refried black beans
• 5 Corn tostadas, Baked
• 6 oz Queso Fresco, optional

Directions

1. 1Heat 2 teaspoons canola oil in medium skillet. Add onion, bell peppers, corn, zucchini, and yellow squash. Cook, stirring occasionally, until vegetables are softened, about 6 minutes. Set aside.
2. 2Heat 1 teaspoon canola oil in medium skillet. Add 1 tablespoon of finely chopped garlic. Cook for 30 seconds. Add can of refried beans. Mix beans and garlic together until smooth and heated through. Set aside.
3. 3Prepare salsa: Blend 2 cloves of chopped garlic and 4 medium chopped tomatoes until smooth. Place in a bowl and add 1 medium chopped onion and 1 bunch of chopped cilantro or epazote leaves.
4. 4Spread a thin layer of the bean and garlic mixture on top of a tostada. Add a spoonful of the cooked vegetables. Top with salsa and queso fresco. Eat by picking up the tostada with both hands.