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Grilled Vegetable Tostadas
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1/4 cup lemon juice

2 tablespoons taco seasoning mix

1 teaspoon finely chopped fresh garlic

2 medium (3 cups) red and/or yellow bell peppers, cut into 1-inch pieces

1 medium (1 cup) zucchini, sliced 1/2-inch

1 (8-ounce) package sliced fresh mushrooms

8 (6-inch) tostada shells, warmed

1 cup refried beans, warmed

1 cup shredded hot pepper Monterey Jack cheese

How to make

  1. STEP 1

    Combine lemon juice, taco seasoning mix and garlic in resealable plastic food bag; add vegetables. Tightly seal bag. Turn bag several times to coat vegetables well. Marinate 30 minutes. Remove vegetables from bag; reserve marinade.

  2. STEP 2

    Heat gas grill to medium or charcoal grill until coals are ash white.

  3. STEP 3

    Alternately thread vegetables onto skewers. Brush vegetables with remaining seasoning mixture. Grill kabobs, turning once and brushing with reserved marinade mixture, 6-8 minutes or until vegetables are tender. Remove vegetables from skewers.

  4. STEP 4

    Spread 2 tablespoons refried beans onto each tostada shell; top with vegetables and 2 tablespoons cheese. Repeat with remaining ingredients.

Tip #1

If you want to skip the grilling, prepare vegetables as directed except melt 1 tablespoon Land O Lakes® Butter in 10-inch skillet until sizzling. Cook vegetables over medium-high heat, stirring occasionally, 6-8 minutes or until tender.

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