Elote-Style Vegetable Tostadas

with Zucchini, Poblano Pepper & Rice

40 MIN

2 Servings

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From the Test Kitchen

This take on the beloved Latin American dish (whose name is a reference to the toasted tortillas at its base) 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.
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Dietary Information

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Vegetarian

Nutrition

PER SERVING
Calories

800 Cals (est.)

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fresh

ingredients

4 Flour Tortillas
½ cup Long Grain White Rice
2 cloves Garlic
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)
1 Lemon

step-by-step

instructions

Cook Along

1 Prepare the ingredients

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

2 Make the lemon rice

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 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 lemon zest and the juice of 2 lemon wedges. Cover to keep warm.

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.

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 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 lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Assemble the tostadas using the toasted tortillas, lemon rice, and finished vegetables. Serve the tostadas garnished with the cheese. Enjoy!