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Roasted Veggie Tostada on 100 Days of Real Food
Roasted Veggie "Tostadas"
Active Time
20 mins
Cook Time
22 mins
Total Time
42 mins
A delicious Meatless Monday meal loaded with veggies and homemade corn tortillas.
Course: Dinner
Cuisine: Mexican
Keyword: meatless monday tostadas, veggie tostadas
Dietary Restriction: Egg Free, Gluten Free, Peanut/Tree-Nut Free, Vegetarian
Servings: 6 (makes 14 small "tostadas")
Calories: 321 kcal
Ingredients
For the veggies
1 red onion, halved and thinly sliced
2 red bell peppers, cored, seeded, and sliced
1 zucchini, medium sized, halved (longways) and sliced into half rounds
1 cup corn kernels , fresh or frozen
5 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
For the beans
1 teaspoon olive oil
1/2 jalapeno, seeded and minced (can add in the whole thing if you like it a little spicy!)
2 teaspoons cumin
1/2 teaspoon salt
1/8 teaspoon chipotle chili powder, or 1/8 tsp. regular chili powder and 1/8 tsp. cayenne pepper
2 15 oz cans black beans, rinsed and drained
1/4 cup water
For assembly and serving
14 small corn tortillas, warmed
1 1/2 cups Monterey Jack cheese, freshly grated
1 lime
sour cream
avocado, or guacamole
cilantro
Instructions
For the veggies
Preheat the broiler to high. Toss the onion, sliced veggies, garlic, olive oil, and salt together on a baking sheet. Roast until tender when pierced with a fork, 10 to 12 minutes (if the veggies are wet they'll take longer, if they're completely dry it'll take less time).
Keep the broiler on to finish off the tostadas at the end.
For the beans
Heat the teaspoon of olive oil in a large skillet over medium heat. Add the jalapeno and spices, and cook until fragrant, 30 to 60 seconds.
Add in the black beans and cook, stirring occasionally, until heated all the way through, 4 to 5 minutes. Add in the water, turn off the heat, and mash with a potato masher or the back of a fork, until somewhat smooth (some bean chunks are okay!).
For assembly and serving
Put a layer of warm tortillas on a baking sheet. Top them with a smear of black beans, a handful of the veggies and then top off with the grated cheese. Put them under the broiler, just until the cheese melts and begins to turn brown, 1 to 2 minutes (watch it closely). Repeat in batches until all ingredients have been used.
Squirt the lime juice over top of the tostadas and serve with sour cream, avocado, and cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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