Roasted Veggie Tostadas
Ingredients
The veggies
-
1
unit
red onion (halved and thinly sliced)
-
2
unit
red bell peppers (cored, seeded, and sliced)
-
1
medium
zucchini (halved and sliced into half rounds)
-
1
cup
corn kernels (fresh or frozen)
-
5
cloves
garlic (minced)
-
1
tablespoon
olive oil
-
½
teaspoon
salt
The beans
-
1
teaspoon
olive oil
-
½
unit
jalapeno (seeded and minced)
-
2
teaspoons
cumin
-
½
teaspoon
salt
-
⅛
teaspoon
chipotle chili powder
-
2
cans
black beans (15 oz, rinsed and drained)
-
¼
cup
water
For assembly and serving
-
14
small
corn tortillas (warmed)
-
1½
cups
Monterey Jack cheese (freshly grated)
-
1
unit
lime
-
to taste
unit
sour cream
-
to taste
unit
avocado (or guacamole)
-
to taste
unit
cilantro
Instructions
- Preheat the broiler to high and toss the veggies with olive oil and salt on a baking sheet.
- Roast the veggies for 10 to 12 minutes until tender.
- In a skillet, heat olive oil and sauté jalapeno and spices until fragrant.
- Add black beans and cook until heated through, then mash slightly.
- Layer warm tortillas on a baking sheet and top with black beans, veggies, and cheese.
- Broil until the cheese melts and browns, about 1 to 2 minutes.
- Serve topped with lime juice, sour cream, avocado, and cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
321
Total fat
14g
Total carbohydrates
40g
Total protein
12g
Sodium
626mg
Cholesterol
25mg
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