Crispy Summer Vegetable Tostadas with Pea Guacamole

Name: Crispy Summer Vegetable Tostadas with Pea Guacamole
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 mini tortillas; 1 courgette, cut into 3 cm chunks; 198 g sweetcorn, drained; 80 g cherry tomatoes, halved; 2 spring onions, trimmed and finely sliced; 250 g frozen peas, defrosted; 1 clove garlic, peeled; 4 tsp vegetable oil; 1/2 tsp smoked paprika; 2 sprigs mint leaves, roughly chopped; 1 small handful coriander, roughly chopped; 2 limes, 1 juiced and 1 cut into wedges; 80 g natural yogurt; 1 to taste salt and black pepper

These summer vegetable tostadas are crisp, colorful, and packed with fresh flavor. Golden tortillas are topped with smoky courgette, sweetcorn, tomatoes, and a bright pea guacamole for an easy vegetarian meal.

Servings4 Portions

Prep Time15 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

mini tortillas
4
courgette, cut into 3 cm chunks
1
sweetcorn, drained
198 g
cherry tomatoes, halved
80 g
spring onions, trimmed and finely sliced
2
frozen peas, defrosted
250 g
garlic, peeled
1 clove
vegetable oil
4 tsp
smoked paprika
0.5 tsp
mint leaves, roughly chopped
2 sprigs
coriander, roughly chopped
1 small handful
limes, 1 juiced and 1 cut into wedges
2
natural yogurt
80 g
salt and black pepper
1 to taste

Step-by-Step Instructions

Preheat the oven to 200°C/180°C fan/gas 6. Brush both sides of the tortillas with 2 tsp vegetable oil, place them across two baking trays, and season lightly with salt and pepper. Bake for 5 minutes, then flip the tortillas, rotate the trays, and bake for another 3 minutes, or until crisp and golden. Set aside to cool.

While the tortillas bake, heat 1 tsp vegetable oil in a large frying pan over medium-high heat. Add the courgette and sweetcorn, then cook for 6-8 minutes, stirring occasionally, until lightly charred at the edges. Stir in the smoked paprika and cook for 1 minute more. Let the mixture cool slightly, then toss with the cherry tomatoes, spring onions, and seasoning to taste.

Add the defrosted peas, garlic, mint, most of the coriander, lime juice, and the remaining 1 tsp vegetable oil to a mini food processor. Season with salt and pepper, then pulse until chunky and creamy, similar to guacamole. Add a small splash of water if the mixture is too thick to spread.

Spread the pea guacamole over the crisp tortillas. Spoon the summer vegetable mixture on top, then finish with the remaining coriander and a spoonful of natural yogurt. Serve immediately with lime wedges for squeezing over.