Elote-Style Vegetable Tostadas with Zucchini, Poblano Pepper & Lime Rice

Elote-Style Vegetable Tostadas

with Zucchini, Poblano Pepper & Lime Rice

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This take on the beloved Latin American dish features a trio of zucchini, poblano pepper, and onion tossed in a light, creamy dressing—inspired by the flavorful mix that tops Mexican street corn, or elote.
CLICK FOR RECIPE CARD

Get Plans

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Elote-Style Vegetable Tostadas with Zucchini, Poblano Pepper & Lime Rice
Title
  • 4 Flour Tortillas
  • 2 cloves Garlic
  • 1 Lime
  • 1 Poblano Pepper
  • 1 Red Onion
  • 1 Zucchini
  • 2 Tbsps Grated Cotija Cheese
  • ¼ cup Mayonnaise
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ½ cup Sushi Rice
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Quarter  the lime. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Combine the diced onion and diced pepper in a bowl. Thoroughly wash your hands immediately after handling  the pepper. 

Make the lime rice
2 Make the lime rice

In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the lime zest and the juice of 2 lime wedges. Cover to keep warm.

Cook the zucchini
3 Cook the zucchini

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

Toast the tortillas
4 Toast the tortillas

Meanwhile, place the tortillas on a sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to coat; arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven. 

Start the vegetables
5 Start the vegetables

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned  and softened. Add half the spice blend (you will have extra) and the chopped garlic (if the pan seems dry, add a drizzle of olive oil). Cook, stirring constantly, 1 to 2 minutes, or until combined. Transfer to the bowl of cooked zucchini.

Finish the vegetables & serve your dish
6 Finish the vegetables & serve your dish

To the bowl of cooked vegetables, add the mayonnaise and the juice of the remaining lime wedges. Stir to combine. Taste, then season with salt and pepper if desired. Assemble the tostadas using the toasted tortillas, lime rice, and finished vegetables. Serve the tostadas garnished with the cheese. Enjoy!

Tips from Home Chefs

Get Plans

Elote-Style Vegetable Tostadas

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Quarter  the lime. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Combine the diced onion and diced pepper in a bowl. Thoroughly wash your hands immediately after handling  the pepper. 

2 Make the lime rice

In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the lime zest and the juice of 2 lime wedges. Cover to keep warm.

Make the lime rice
Cook the zucchini
3 Cook the zucchini

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

4 Toast the tortillas

Meanwhile, place the tortillas on a sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to coat; arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven. 

Toast the tortillas
Start the vegetables
5 Start the vegetables

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned  and softened. Add half the spice blend (you will have extra) and the chopped garlic (if the pan seems dry, add a drizzle of olive oil). Cook, stirring constantly, 1 to 2 minutes, or until combined. Transfer to the bowl of cooked zucchini.

6 Finish the vegetables & serve your dish

To the bowl of cooked vegetables, add the mayonnaise and the juice of the remaining lime wedges. Stir to combine. Taste, then season with salt and pepper if desired. Assemble the tostadas using the toasted tortillas, lime rice, and finished vegetables. Serve the tostadas garnished with the cheese. Enjoy!

Finish the vegetables & serve your dish
Browse Steps
1 of 6