Refried Bean, Veggie and Cheese Tostadas

I love a tostada! Feel free to garnish with avocado, lettuce, sour cream, green onions, whatever! 

Ingredients (makes 6 servings of 2 tostadas each):

12 (6 inch) corn tortillas

Vegetable oil cooking spray

1 (16 ounce) can fat-free refried beans

1/8 cup water

2 teaspoons olive oil

1 (8 ounce) container of white button mushrooms, sliced

1 or 2 (depending on size) zucchini, sliced (about 1 ½ cups)

1 cup sliced red onion

1 cup Mexican Style Romesco Sauce

¼  cup water

2 cups shredded Monterey Jack cheese

Directions: Preheat the oven to 350 degrees F. Line 2 baking sheets with foil and place 6 tortillas on each. Spray both sides of each tortilla with cooking spray and bake for 20 minutes, turning over and rotating the baking sheets halfway through.

In a large skillet, heat the 2 teaspoons of oil and add the mushrooms, zucchini and onion. Cook the veggies over medium heat until soft—about 10 minutes- stirring often. Add in the Romesco sauce and the ¼  cup water. Cook for 10 more minutes, or until the liquid has just about evaporated. Remove from the heat.

Top each tostada with a spoonful of refried beans, a spoonful of veggies and top with a sprinkle of cheese. Bake at 350 degrees F for about 10 minutes or until the cheese is melted.