I almost feel like these Green Veggie Tostadas are a cheater post because they might be the easiest recipe ever. Borderline non-recipe. A bunch of sautéed veggies, piled on top of crispy corn tortillas, and topped off with cashew sour cream and prepared tomatillo salsa. Done and done. Assuming you’ve got a jar of cashew sour cream ready to go – I mean, why wouldn’t you? – you can be chowing down on tostadas in about 15 minutes.

Lest I undersell the awesomeness of these tostadas, let’s break down the little details that make them worthy of a blog post all their own. Gluten free corn tortillas brushed with olive oil, sprinkled with sea salt, and baked until crisp, serve as the perfect base for a mountain of veggies while providing that all important crunch factor. A regular farm stand’s worth of veggies – asparagus, zucchini, green bell pepper, cabbage, and corn – are sautéed until perfectly crisp-tender, simply seasoned with salt and pepper, and piled high atop the tostadas. Next comes a generous sprinkling of green onion and cilantro, followed by creamy and cooling cashew sour cream and your choice of tomatillo salsa for a little bit of heat (also, salsa is life). Simple preparation and minimal extras allow the flavor of the veggies to really shine through. Farm stand Mexican chic, you might say, or might not. Whatever.

When I’m in need of a light lunch or dinner, these do the trick, but they’d also make a great appetizer to serve for guests. An obnoxiously healthy alternative for your next Tostada Tuesday that that you can feel good about eating minus any deprivation factor. Should you require a little more oomph to turn these into a super filling meal, I highly recommend mashing some ripe avocado onto the tortillas (let’s keep this green theme going!) before piling on the veggies. And, a handful of pinto beans thrown into the sauté pan just before serving adds protein of the non-green variety. Ok, have I convinced you yet? Whip up these Green Veggie Tostadas the next time you’re too hungry to handle a complicated recipe and see how delicious simple can be.

For more veggie packed Mexican inspiration, check out my Southwest Bean and Rice Tacos, and head over to the Ritual Wellness for Project Juice blog where I shared my recipe for this fall inspired Roasted Veggie Harvest Bowl with herbed black lentils, roasted brussels, cauliflower, and carrots, gluten free sorghum, and a horseradish cashew cream.