INGREDIENTS
1
bite-size pieces Asparagus, fresh
2 cups
Cauliflower florets
1 cup
Corn, frozen whole kernel
1 cup
Grape tomatoes
1 tsp
Chipotle pepper in adobo sauce, canned
1 tsp
Salt
2 tbsp
Coconut oil or olive oil
8
Tostada shells
1/4 cup
Mexican crema or sour cream
1/4 cup
Queso blanco or feta cheese