in the kitchen

This Vegetable-Filled Homemade Tostada Recipe Is A Not-So-Guilty Pleasure

Bring on the veggies.

You can’t really go wrong with a tostada, especially a homemade one. But you can go really, really right if you head to your local farmers market and pick up some fresh vegetables to pile on top of said tostada. Here, a homemade tostada recipe that is chockfull of veggies — and easy to customize, depending on your taste or what’s in season.



  • 2 zucchinis
  • 1 yellow pepper
  • 1/2 purple onion
  • 1 head of cauliflower
  • 1 avocado
  • 1/2 cup of chopped c​ilantro ​
  • 1 squash
  • 2 cloves of garlic
  • 1 jalapeno pepper
  • Tortillas of your choice (I used corn for this recipe)
  • 1 tablespoon of coconut oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ¼ teaspoon cayenne pepper​ (if you like some spice)
  • Dash of salt and pepper ​

*Note: Add any of your other favorite vegetables to the recipe!


1. Chop up all your vegetables (zucchini, squash, pepper, onion, cauliflower, garlic) into small cubes and grill on stove top in coconut oil. Sprinkle in chili powder, cumin, salt, pepper and cayenne.

2. Preheat oven to 400 degrees and place tortillas on baking sheet. Brush lightly with coconut oil and bake for about 3-4 minutes per side or until lightly brown and crunchy.

3. Add veggie mix on top of toasted tortilla. Add some cilantro, sliced, jalapeños, avocado and serve!


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