Description

These Summer Veg Tostadas are a vibrant and fresh dish featuring crispy mini tortillas topped with a colorful medley of sautéed courgette and sweetcorn, juicy cherry tomatoes, and spring onions. Enhanced with a zesty pea and mint dip and creamy natural yogurt, these tostadas offer a delightful combination of textures and flavors perfect for a light lunch or appetizer.

Ingredients

Scale

Tortillas and Toppings

4 mini tortillas
4 tsp vegetable oil, divided
1 courgette, halved lengthways, quartered then cut into 3cm chunks
198g can sweetcorn, drained
½ tsp smoked paprika
80g cherry tomatoes, halved
2 spring onions, trimmed and finely sliced

Pea Dip

250g frozen peas, defrosted
1 garlic clove, peeled
2 mint sprigs, leaves picked and roughly chopped, plus extra to serve
Small handful of coriander, roughly chopped
1 lime, juiced
Remaining 1 tsp vegetable oil
Salt and pepper, to season

To Serve

80g natural yogurt
1 lime, cut into wedges

Instructions

Preheat and prepare tortillas: Heat the oven to 200C/180C fan/gas 6. Brush each of the mini tortillas with 2 teaspoons of vegetable oil and arrange them on two baking trays. Lightly season with salt and pepper. Bake for 5 minutes, then turn the tortillas over, rotate the trays, and bake for another 3 minutes until the tortillas are crisp and golden. Remove from the oven and set aside to cool.
Cook the courgette and sweetcorn: While the tortillas bake, heat 1 teaspoon of vegetable oil in a large frying pan over medium-high heat. Add the courgette pieces and drained sweetcorn, cooking them while stirring occasionally until they start to brown at the edges, about 6 to 8 minutes. Sprinkle in the smoked paprika, stirring to coat everything evenly, then cook for an additional minute. Remove from heat and allow the mixture to cool slightly.
Toss in tomatoes and onions: Once the courgette and sweetcorn mixture has cooled slightly, add the halved cherry tomatoes and finely sliced spring onions. Season with salt and freshly ground pepper to taste, and gently toss to combine all the vegetables.
Make the pea and mint dip: In a mini food processor, combine the defrosted peas, garlic clove, most of the chopped mint leaves, most of the coriander, lime juice, remaining 1 teaspoon of vegetable oil, and a pinch of salt and pepper. Pulse the mixture until it reaches a guacamole-like consistency. If the dip is too thick, add a small splash of water and pulse again until smooth.
Assemble the tostadas: Spread a generous layer of the pea dip onto each crispy tortilla. Top with the sautéed vegetable mixture. Garnish each tostada with the remaining coriander and a dollop of natural yogurt. Serve immediately with lime wedges on the side for squeezing over the top.

Notes

For extra heat, add a pinch of chili flakes to the courgette and sweetcorn while cooking.
You can substitute the mini tortillas with regular-sized ones cut into smaller rounds if mini tortillas are unavailable.
To keep the tortillas crisp longer, assemble tostadas just before serving.
Frozen peas should be fully defrosted for the best texture in the dip.
Vegetable oil can be replaced with olive oil for a richer flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Baking and Frying
Cuisine: Mexican-inspired

Keywords: summer tostadas, vegetable tostadas, pea dip, vegetarian appetizer, quick summer recipe, healthy snacks, courgette recipes