Roasted Veggie "Tostadas"
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Roasted Veggie "Tostadas"
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A delicious Meatless Monday meal loaded with veggies and homemade corn tortillas, these Roasted Veggie "Tostadas" are a huge hit. They're loaded with beans, corn, and fresh veggies for a Mexican-inspired dinner.
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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 Jalapeño 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 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.
Notes
- Adapted from Eating Well Magazine
- Adapted from Eating Well Magazine
- We recommend organic ingredients when feasible.
- Nutrition Facts Roasted Veggie "Tostadas" Amount Per Serving Calories 321 Calories from Fat 126 % Daily Value* Fat 14g22%Saturated Fat 6g38%Cholesterol 25mg8%Sodium 626mg27%Potassium 403mg12%Carbohydrates 40g13%Fiber 6g25%Sugar 5g6%Protein 12g24% Vitamin A 1570IU31%Vitamin C 63.7mg77%Calcium 287mg29%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 321
- Calories from Fat 126
- % Daily Value*
- Fat 14g
- 22%
- Saturated Fat 6g
- 38%
- Cholesterol 25mg
- 8%
- Sodium 626mg
- 27%
- Potassium 403mg
- 12%
- Carbohydrates 40g
- 13%
- Fiber 6g
- 25%
- Sugar 5g
- 6%
- Protein 12g
- 24%
- Vitamin A 1570IU
- 31%
- Vitamin C 63.7mg
- 77%
- Calcium 287mg
- 29%
- Iron 2mg
- 11%
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