Tostadas with Calabacitas, Black Beans and Queso Fresco

Calabacitas

1 Tbsp. Olive Oil

1 yellow onion, diced

1 red pepper, diced

1 cup zucchini, diced

1 cup yellow squash, diced

1 cup corn kernals

Several tablespoons of chopped green chilies
salt to taste

Heat oil. Saute onion. Add red pepper, zucchini, squash, and salt and cook until soft, about 3 minutes.  Add corn and cook until heated through.

Tostadas

1 dozen Tostada shells

1 can black beans, drained and rinsed

1 cup diced avocado

1 cup shredded lettuce

8 ounces queso fresco

½ cup cilantro, chopped

Salsa

Prepare Calabacitas.  Arrange other ingredients buffet style.  Make your own tostadas.