Spicy Elote-Style Vegetable Tostadas with Summer Squash, Poblano Pepper, & Cilantro Rice

Spicy Elote-Style Vegetable Tostadas

with Summer Squash, Poblano Pepper, & Cilantro Rice

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 740 Cals/serving
  • View All
    Nutrition Label
    Download

Elote is a beloved Mexican street food of corn on the cob rubbed with a flavorful mix of cheese, lime juice, chile powder, and more. Instead of the traditional corn, this recipe uses a trio of poblano pepper, red onion, and summer squash (yours may be green or grey zucchini, or yellow squash). We’re layering the creamy, spicy vegetables over cilantro-lime rice—all served on oven-crisped corn tortillas, the perfect handheld base for these vibrant ingredients.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Roughly chop the cilantro leaves and stems. Medium dice the squash. Peel and medium dice the onion. Peel and finely chop the garlic. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Thoroughly wash your hands immediately after handling the pepper.

Cook the rice:
2 Cook the 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, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the lime zest, half the cilantro, and the juice of 2 lime wedges. Set aside in a warm place.

Cook the squash:
3 Cook the squash:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the squash and 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; set aside in a warm place. Wipe out the pan.

Toast the tortillas:
4 Toast the tortillas:

While the squash cooks, place the tortillas on a sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to coat. Arrange in a single layer. Toast in the oven, flipping halfway through, 9 to 11 minutes, or until lightly browned and crispy. Remove from the oven.

Cook the vegetables:
5 Cook the vegetables:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the garlic and as much of the chile powder as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Transfer to the bowl of cooked squash.

Finish the vegetables & plate your dish:
6 Finish the vegetables & plate your dish:

To the bowl of cooked vegetables, add the mayonnaise and the juice of the remaining lime wedges. Stir to thoroughly combine. Season with salt and pepper to taste. Divide the toasted tortillas between 2 dishes; top with the cooked rice and finished vegetables. Garnish with the cheese and remaining cilantro. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Roughly chop the cilantro leaves and stems. Medium dice the squash. Peel and medium dice the onion. Peel and finely chop the garlic. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Thoroughly wash your hands immediately after handling the pepper.

2 Cook the 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, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the lime zest, half the cilantro, and the juice of 2 lime wedges. Set aside in a warm place.

Cook the rice:
Cook the squash:
3 Cook the squash:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the squash and 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; set aside in a warm place. Wipe out the pan.

4 Toast the tortillas:

While the squash cooks, place the tortillas on a sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to coat. Arrange in a single layer. Toast in the oven, flipping halfway through, 9 to 11 minutes, or until lightly browned and crispy. Remove from the oven.

Toast the tortillas:
Cook the vegetables:
5 Cook the vegetables:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the garlic and as much of the chile powder as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Transfer to the bowl of cooked squash.

6 Finish the vegetables & plate your dish:

To the bowl of cooked vegetables, add the mayonnaise and the juice of the remaining lime wedges. Stir to thoroughly combine. Season with salt and pepper to taste. Divide the toasted tortillas between 2 dishes; top with the cooked rice and finished vegetables. Garnish with the cheese and remaining cilantro. Enjoy!

Finish the vegetables & plate your dish: