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Roasted Veggie Tostada on 100 Days of Real Food
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Roasted Veggie "Tostadas"

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.
CourseDinner
CuisineMexican
DietEgg Free, Gluten Free, Peanut/Tree Nut-Free, Vegetarian
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 6 (makes 14 small "tostadas")

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
  • ½ teaspoon salt

For the beans

  • 1 teaspoon olive oil
  • ½ jalapeno seeded and minced (can add in the whole thing if you like it a little spicy!)
  • 2 teaspoons cumin
  • ½ teaspoon salt
  • ⅛ teaspoon chipotle chili powder or ⅛ tsp. regular chili powder and ⅛ tsp. cayenne pepper
  • 2 15 oz cans black beans rinsed and drained
  • ¼ cup water

For assembly and serving

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
We recommend organic ingredients when feasible.
Nutrition Facts
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.