Roasted Veggie “Tostadas”

4 Reviews / 5 Average
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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Roasted Veggie Tostada on 100 Days of Real Food

I’m excited to share a recipe that I wasn’t even planning on sharing, LOL. It all started with an idea from Eating Well Magazine. However, per usual, I started skipping and shortening a bunch of steps in the recipe as I made it (who needs to dirty a food processor for this weeknight dish?!). Then, the finished product was so tasty and pretty that I decided to share a pic on social media. Some started asking for the recipe…so here it is! I love a one dish meal with a healthy dose of vegetables. Oh, and it’s perfect for your next Meatless Monday, too. :)

I put quotation marks around “tostada” because the traditional recipe uses deep-fried tortilla shells. While deep-fried is certainly a crunchy and tasty treat, it’s not considered real food. So I just used regular corn tortillas (freshly made and warm!), and we didn’t even notice anything was missing. You can bake them by themselves to crisp them up a little beforehand, but I honestly didn’t think that extra step is really necessary. Pretty darn tasty just as they are!

Funny enough, when my daughter asked me what was for dinner, and I said, “Roasted Vegetable Tostada,” her response was, “Oooh, I don’t think I like that.” I was surprised because our family loves all things Mexican! Come to find out, she thought I meant “frittata” not “tostada.” It doesn’t happen as often as when they were tots, but I still think it’s so funny and cute when they mix up words like that. :) (And bonus, she DID like the dinner and scarfed it down once she figured out it wasn’t an egg bake!)

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11 thoughts on “Roasted Veggie “Tostadas””

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Recipe Rating




  1. How are the tortillas real food when the ones linked have way more than the 5 ingredients Lisa recommends. Isn’t that a bit contradictory?

  2. This looks delicious. I make hard shell tostadas all the time without frying. I very lightly brush coconut oil on both sides of corn tortillas, then put about 6 on a baking sheet and set to broil. It takes only a few minutes in each side to crisp up, but you have to watch them bc they’ll burn quickly. If they don’t stay in long enough they will be more on the chewier side.

  3. 5 stars
    Made this on Monday, it was fantastic! I will definitely be making this again! My husband who is picky loved it, my 10 year old son loved it too. My 8 year old who doesn’t eat anything wouldn’t even try it, but she does that with a lot food.

  4. 5 stars
    I made these tonight and they were so good! I added a handful of grape tomatoes to the veggies because I had them on hand. Thank you for such a delicious recipe!!

  5. Why would frying the tortillas not be real food? Not that I mind not having to fry them. This recipe sounds delicious!

    1. 100 Days Admin

      Hi Tina, Lisa’s Real Food rules stay away from fried food because of all the oil used. – Nicole

  6. looking for dinner ideas

    Can you explain how 14 tostadas split evenly between 6 people? It would be nicer if the serving size was 2 tostadas or whatever for the nutrition information.