Open Faced Enchilada Veggie Tostadas

by Amber {Sprinkled With Flour} See this recipe post on Amber {Sprinkled With Flour}’s site!

Prep Time 10 Minutes
Cook Time 20 Minutes
Difficulty Easy
Servings 4

Ingredients

• 4 organic corn Tortillas
• 2 Tablespoons Olive Oil
• 1 whole Onion, Thinly Sliced
• ¼ teaspoons Salt To Taste
• ⅛ teaspoons Black Pepper To Taste
• ½ cups Green Bell Pepper, Diced
• ½ cups Yellow Bell Pepper, Diced
• ½ cups Red Bell Pepper, Diced
• ¼ cups Enchilada Sauce
• ½ cups Black Olives, Chopped
• 1 cup Shredded Monterey Jack Cheese
• ¼ cups Fresh Cilantro, Chopped
• ¼ cups Greek Yogurt For Garnish

Preparation Instructions

Preheat oven to 400 F. Place tortillas on an ungreased baking sheet, lightly spray with cooking spray and prick all over with a fork. Bake for 5-6 minutes, until they are puffed and begin to turn golden. Remove from oven and allow to cool. Keep the oven on.
In a large skillet, heat the olive oil over medium heat. Add the sliced onions to the skillet, season with salt and pepper to taste, and cook over medium-low heat, stirring occasionally, until onions turn translucent and begin to caramelize (about 8-10 minutes). When the onions are almost done, add the diced peppers and cook just until they begin to soften. Remove skillet from heat.
Spoon about 1-2 tablespoons of enchilada sauce over each of the baked tortillas. Top with the onions and veggie mixture, olives and cheese. Place it back in the oven and cook for 5-6 more minutes, until the cheese has melted. Remove from oven and garnish with fresh cilantro and sour cream.