Vegetable Tostadas

Vegetable Tostadas

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"Flour tortillas are topped with tomato, green pepper, onion and jalapeno in a cheesy sauce then baked until crisp."
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30 m servings 165 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 618 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  • Ready In

  1. Heat the oven to 400 degrees F. Stir the soup, milk, tomato, green pepper, onions and jalapeno pepper in a medium bowl.
  2. Place the tortillas onto2 large baking sheets. Spread about 1/3 cup soup mixture onto each tortilla to within 1/2-inch of the edge.
  3. Bake for 10 minutes or until the tortillas are crisp. Cut the tostadas into wedges. Serve with the salsa and sour cream.


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My Husband and I thought it was very good. I would suggest cutting it first, then layer with toppings. But other than that, it was very yummy :)

I didn't have a jalapeno on hand, so to add flavour I added approx. 1 tablespoon of taco seasoning and a dash of Frank's hot sauce to the soup mixture - delicious! I rolled the leftovers up, wra...

my momma and i make these a lot for parties. everyone loves them, and they are usually the first thing gone.