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In the realm of quick and delightful appetizers, Mini Crispy Veggie Tostada Bites stand out as a colorful and flavorful option. These delightful bites are not only visually appealing but also cater to a variety of dietary preferences, making them an ideal choice for gatherings or as a light snack. The foundation of each mini tostada is a perfectly fried corn tortilla, which serves as a vessel for a vibrant medley of fresh vegetables and savory toppings. With each bite, you'll experience a burst of flavor that satisfies both vegetarian and health-conscious eaters alike.

Mini Crispy Veggie Tostada Bites

Discover the vibrant world of Mini Crispy Veggie Tostada Bites! These colorful appetizers blend crispy corn tortillas with a medley of nutritious vegetables, hearty refried black beans, and delicious toppings. Ideal for gatherings or a healthy snack, these bite-sized goodies cater to various dietary preferences while delivering a burst of flavor in every bite. Follow our easy guide to create this delightful dish and impress your friends and family with a healthy, appetizing experience. Enjoy!
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Ingredients
  

12 mini corn tortillas

1 cup refried black beans

1 cup mixed bell peppers (red, yellow, green), finely diced

1 small red onion, finely chopped

1 medium zucchini, finely diced

1 cup corn kernels (fresh or frozen)

1 teaspoon cumin powder

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

1 cup shredded lettuce

1/2 cup diced tomatoes

1 avocado, sliced

1/2 cup crumbled feta cheese or a vegan alternative

Fresh cilantro leaves for garnish

Cooking oil for frying (such as vegetable or olive oil)

Instructions
 

Prepare the Tortillas: In a deep skillet, heat approximately 1/4 cup of oil over medium heat until shimmering. Carefully add one mini corn tortilla at a time, frying for about 1-2 minutes per side until each is golden brown and crispy. Once cooked, transfer the tostadas to a plate lined with paper towels to drain excess oil. Set aside to cool.

    Make the Veggie Filling: In a large skillet, add a small splash of oil over medium heat. When the oil is hot, add the chopped red onion and sauté for about 2-3 minutes, or until the onions are translucent. Next, incorporate the finely diced bell peppers, zucchini, and corn kernels. Cook for an additional 5-7 minutes, stirring occasionally, until all vegetables are tender and vibrant.

      Season the Filling: Sprinkle in the cumin powder, smoked paprika, and garlic powder, seasoning with salt and pepper to taste. Mix thoroughly and cook for another minute to allow the spices to bloom, then remove the skillet from the heat.

        Assemble the Tostada Bites: Take a crispy tortilla and spread about a tablespoon of refried black beans across the top as a base layer. Add a generous scoop of the sautéed veggie mixture on top, followed by a handful of shredded lettuce, a spoonful of diced tomatoes, a slice of creamy avocado, and a sprinkle of crumbled feta cheese.

          Garnish and Serve: Finish each tostada bite with fresh cilantro leaves for a burst of color and flavor. Arrange the completed bites on a serving platter, serving them immediately while the tortillas retain their crispy texture.

            Prep Time, Total Time, Servings:

              30 minutes | 30 minutes | 12 serving bites