Blue Apron: Spicy Elote Style Vegetable Tostadas with Summer Squash, Poblano Pepper, and Cilantro Rice

Last night  we tried another Blue Apron meal.  We love Mexican and Tex Mex foods, so we were excited for these tostadas and cilantro rice.  However, due to a mishap, we ended up with tacos and rice instead.  They were really tasty and we really didn't even miss having meat as our protein with all the delicious flavors in this meal.  We started off by preheating the oven and prepping the produce.  I added water, rice, and salt to a small pot and brought it to a boil.  I boiled the rice for 12 minutes.  When the rice was done, I fluffed it and added in lime zest, half the cilantro, and the juice of two lime wedges.  Next, I cooked the squash in a pan for about 7 minutes, seasoning with salt and pepper.  Then, I prepared a baking sheet and drizzled olive oil on the tortillas along with salt and pepper.  I followed the directions and cooked the tortillas for about 7 minutes and they burnt.  Fortunately, we had back up tortillas and decided to make tacos instead.  While the tortillas were burning, I cooked the onions and peppers in the pan for about 5 minutes, adding chili powder, garlic, salt, and pepper.  I added the cooked onions and peppers to the cooked squash along with the mayo, lime juice, salt, and pepper.  We put some rice mixture on the tortillas along with the veggie mixture and garnished with cilantro and cotija cheese.  The results were fabulous!  We really enjoyed the excellent flavors and its always nice to have a tasty vegetarian meal in the books.