I'm trying to keep these Meatless Monday recipes really easy and something you could conceivably bust out after work on a Monday, but I will let you know when I find really great, more elaborate recipes mid-week.
This recipe comes from the first vegetarian cookbook I owned, and one of my favorites: "Quick Vegetarian Pleasures" by Jeanne Lemlin.
Serves 4 generously
3 T vegetable oil
8 8" flour tortillas*
1/4 c olive oil
8 c thinly sliced zucchini (from about 4 medium-sized, quartered lengthwise)
1/2 t dried oregano
1 15-oz can kidney beans, rinsed and drained
1 1/4 c salsa
Salt to taste
Freshly ground black pepper to taste
4 c grated extra-sharp cheddar cheese
1. Preheat the broiler. With a pastry brush, lightly coat both sides of each tortilla with the oil and place on a baking sheet (this will have to be done in batches). Broil on both sides until lightly golden and crisp. Cool completely.
2. Reduce the oven heat to 450 degrees. Heat the olive oil in a large skillet over medium-high heat. Add the zucchini and oregano and saute, tossing frequently, about 7 minutes. Stir in the kidney beans and salsa and toss to blend. Season with salt and pepper, and remove from heat.
3. Using 2 baking sheets, place 2 tortillas on each sheet. Spread one-eighth of the zucchini mixture on each tortilla. Sprinkle about 1/2 c cheese over each tostada.
4. Bake 5 minutes, or until the cheese melts and begins to bubble. Serve immediately. Repeat with remaining ingredients.
* If you're in Alaska, check out Taco Loco's whole wheat tortillas (available in most Anchorage grocery stores, maybe beyond?). We don't have many opportunities to eat local in Alaska, but here's one for you. Also, Mexico in Alaska makes killer hot salsa, but it's actually hot so keep that in mind if your tastes run milder.