Bean and veggie tostadas

When I saw this recipe in Real Simple, it totally took me back to the days when we were still vegetarian and both working 9-5 jobs. Sometimes I wonder what the heck we ate then, since we had so little time to cook. But I guess we ate a lot of things like this — quick, easy, satisfying.

I made a few adaptations to the recipe (mainly that I think you have to crisp the tortilla before you put anything on it), and here is what I came up with:

Bean and veggie tostadas

2 zucchini, cut into thin half moons
1 red bell pepper, cut into 1-inch pieces
1 orange bell pepper, cut into 1-inch pieces
1 small or half a large onion, cut into 1-inch pieces
2 tablespoons olive oil
1 tablespoon taco seasoning mix
8 corn tortillas
1 15-ounce can vegetarian refried beans
1 cup grated cheddar cheese

Heat the oil in a deep skillet over medium and saute all the veggies until they are cooked through and just starting to brown. Partway through cooking sprinkle on the taco seasoning, reserving a little bit for your refried beans. My taco seasoning is just a mix of 1 tablespoon cumin, 1 tablespoon chili powder, and 1 teaspoon kosher salt.

Preheat the oven to 400 degrees. Lay out your tortillas on a lined baking sheet (you might need 2 to fit them all) and poke holes in them with a fork so they don’t puff up. Bake the tortillas for 5-7 minutes so they start to get crisp.

Stir up the refried beans with a little sprinkle of taco seasoning. When the tortillas are cool enough to handle, spread a little bit of beans on each one, and sprinkle the cheese on top. Bake again for another 5 minutes, or until the beans are warm and the cheese is melted. Top with the sauteed veggies and any other condiments you like.