Tostadas are a delicious, but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps.

Poke tortillas with a fork all over, 10 times for each tortilla. Place tortillas on prepared baking sheet. Evenly top with 1 tsp. olive oil and massage oil into tortillas.

Toast in hot oven until browned and crispy, 5-7 minutes.

While tortillas toast, continue recipe.

Trim zucchini ends, quarter lengthwise, and cut into 1/2” dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Core tomato and cut into 1/2" dice.

In a mixing bowl, combine tomatoes, 1 tsp. olive oil, and a pinch of salt. Set aside.

Drain and rinse beans in a colander/strainer.

Place a small pot over medium heat and add 2 tsp. olive oil.

Add beans, 1/4 cup water, and garlic salt to hot pot. Stir to combine and bring to a simmer.

Once simmering, cover and cook until water is almost completely evaporated, 3-5 minutes.

Remove from burner.

Uncover and coarsely mash until slightly chunky. Beans will be hot! Use caution.

If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add zucchini and 1/4 tsp. salt to hot pan. Stir occasionally until slightly browned, 4-6 minutes.

Add corn and piri piri seasoning (to taste). Stir occasionally until combined and vegetables are tender, 2-3 minutes.

Remove from burner.

While vegetables cook, continue recipe.

In a microwave-safe bowl, combine cream base, chile peppers (to taste), and shredded cheese.

Microwave uncovered until heated through, 30-60 seconds.

Carefully remove from microwave.

Plate dish as pictured on front of card, topping tortillas with beans, vegetables, queso (to taste), and tomatoes. Bon appétit!