Chipotle Roasted Vegetable Tostadas

• 12 small corn tortillas
• 2 cups chopped zucchini
• 2 cups chopped bell peppers (assorted colors)
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon chipotle chili powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Optional: avocado slices, crumbled queso fresco, or sour cream for garnish

Steps

1. 1 Preheat oven to 400°F (200°C).
2. 2 In a large bowl, toss zucchini, bell peppers, and red onion with olive oil, chipotle chili powder, cumin, salt, and pepper.
3. 3 Spread the vegetables on a baking sheet and roast for 20 minutes, stirring halfway through.
4. 4 While vegetables roast, heat a skillet over medium heat and toast tortillas until crispy, about 1 minute per side.
5. 5 In a small bowl, combine black beans and corn.
6. 6 To assemble, place a generous scoop of roasted vegetables and bean-corn mixture onto each tortilla.
7. 7 Drizzle with lime juice and sprinkle with cilantro.
8. 8 Garnish with avocado slices, crumbled queso fresco, or sour cream if desired.

Equipment

• Baking sheet
• Skillet
• Tongs

Variations

• Add shredded chicken for a non-vegetarian option.
• Use spinach or kale for extra greens.

Substitutions

• Use sunflower seeds for a nut-free crunch.
• Substitute almond milk yogurt for sour cream.

Pairings

• Margaritas or a cold Mexican lager.
• Fresh mango salsa on the side.

Nutrition

Tips

• For extra flavor, add a dash of smoked paprika to the roasting veggies.
• Keep an eye on the tortillas to prevent burning while toasting.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or skillet.

Freezing: Freeze unassembled tostadas for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a fresh green salad or a side of Mexican rice.

FAQ