Name: Summer veg tostadas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 mini tortillas; 4 tsp vegetable oil; 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; 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; 2 limes 1 juiced, 1 cut into wedges to serve; 80g natural yogurt

Summer veg tostadas

Whip up these colourful veggie tostadas in just 30 minutes. Packed with summer veg, they make a flavourful, healthy and low-calorie midweek meal

30 min total 15 min prep 15 min cook 4 265 cal

Instructions

Tap a step to mark it done

1 Heat the oven to 200C/180C fan/ gas 6. Brush the tortillas with 2 tsp of the oil and arrange on two baking trays. Lightly season. Bake for 5 mins, then turn over, rotate the trays and cook for a further 3 mins until crisp and golden. Remove from the oven and set aside to cool.
2 Meanwhile, heat 1 tsp of the oil in a large frying pan over a medium- high heat. Add the courgette and sweetcorn and cook, stirring a couple of times until they start to colour at the edges, about 6-8 mins. Add the smoked paprika and cook for a further minute. Set aside to cool slightly before tossing in the tomatoes and spring onions, then some seasoning to taste.
3 Put the peas, garlic, mint, most of the coriander, the lime juice and remaining oil in a mini food processor with some seasoning and pulse until you have a guacamole-like consistency. Add a splash of water if it’s too thick.
4 To serve, spread each tortilla with the pea dip and top with the veg. Garnish with the remaining coriander and a dollop of yogurt. Serve with lime wedges on the side for squeezing over.