Monday Night Meal: Summer Veggie Tostadas

Emily Dingmann is a Nutritionist and the creator of My Everyday Table. She has easy meal plans for busy families! She stopped by to make summer veggie tostadas for the Monday Night Meal series.



  • 2 Tbsp. olive oil
  • 1 clove garlic
  • 2 green zucchini
  • 2 poblano peppers
  • 2 cups corn kernels
  • 3/4 tsp. salt
  • 15 oz. can pinto beans
  • 3/4 cup sour cream
  • 3/4 cup salsa verde
  • tostada shells
  • 1/2 small watermelon (about 6 cups cubes)
  • 1 lime (zested and juiced) (2 Tbsp. juice)
  • 1/3 cup freshly chopped mint


  1. Prepare ingredients:
    Mince garlic.
    Dice zucchini.
    Chop poblano pepper.
    Drain and rinse beans.
    Chop watermelon cubes.
    Stir together sour cream and salsa.2. Heat oil in large skillet over medium-high heat. Add garlic and poblano pepper to pan. Cook for about 2 minutes. Add zucchini and corn to pan and cook until zucchini is tender, about 5 minutes. Season with salt and a pinch of black pepper. Add pinto beans to the pan and toss to combine, heat another minute, or until beans are hot.3. Meanwhile, put mojito watermelon salad together. Toss watermelon with lime juice, lime zest, and fresh mint.4. Top tostada shells with zucchini mixture and creamy salsa verde.

Follow Emily her on instagram @myeverydaytable to help solve the “what’s for dinner” question.

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