A rainbow of roasted veggies come together to make these quick, easy, and healthy Roasted Vegetable Tostadas! Load ’em up with plenty of guac and cheese.
I have this illusory vision of myself as “the dinner party friend.” As a self-proclaimed ambivert, I’m actually not all that fond of regular social interaction. But I want to be that person who constantly has a recipe on deck, a cork waiting to be popped, and a door wide open for anyone who happens to walk by.
My dreaming has gone so far that we now keep the leaf in our dining room table, despite absolutely not having the room for it, “just in case” someone decides to drop in for dinner and a cocktail. There have been a few times this has come in handy, admittedly. But typically, it’s just Kyle and I sitting at one end of our overly large table, the other end stacked to the ceiling with computers and papers and other belongings without homes. Such are the pitfalls of apartment living.
So, in reality, our table holds junk mail more frequently than it holds friends, but I’ll keep that leaf in there. Just in case.
If, someday, my dream finally becomes reality, and I morph into the dinner-party-hosting Platonic ideal of myself, these Roasted Vegetable Tostadas would be the meal I’d serve the most.
It has everything a dinner party recipe needs.
It’s colorful, so it feels like a fun little jubilee on your plate; it’s equal parts light and filling, so you have plenty of room for cocktails but aren’t left hungry; and it’s criminally easy to throw together, so I, the hostess, can have plenty of time to make casual conversation with my guests.
Or, alternatively, I can have plenty of time to scarf down my dinner and migrate to the couch to beam 30 consecutive episodes of Queer Eye: More Than A Makeover directly into my brain without talking to anyone. Either or.
Dinner party or not, these babies are delicious.
Crisp tostadas stacked up with warm, savory refried beans, a heaping scoop of guacamole, a rainbow of roasted veggies, and of course, plenty of queso fresco. They beg to be served with a beer, preferably one with a high guzzle-ability rating. (I suggest going classic and opting for Corona with plenty of lime.)
Here’s what you’ve gotta do: Toss some veggies in a big bowl. Shake over some olive oil and spices. Forget them in a hot oven for 30 minutes while you mix up some guacamole and heat up some refried beans. Pile them on a tostada. Top ’em with cheese. And then eat them. That’s it.
Dinner party for one? Sounds good to me.
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PrintRoasted Vegetable Tostadas
A rainbow of roasted veggies come together to make these quick, easy, and healthy Roasted Vegetable Tostadas! Load ’em up with plenty of guac and cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
For the roasted vegetables:
- 1 large zucchini, (quartered and cubed)
- 1 bell pepper, (chopped)
- 1/2 medium red onion, (chopped)
- 8 ounces baby bella mushrooms, (quartered)
- 12–15 cherry tomatoes, (halved)
- 2 Tbsp olive oil
- 1 tsp chili powder
- 1 tsp chipotle chili powder*
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- Kosher salt and freshly cracked black pepper, (to taste)
For the tostadas:
- 8 corn tostadas
- 1 (15 oz) can low-salt refried beans, (warmed)
- Guacamole
- Cotija or queso fresco
- Lime wedges
Instructions
- Preheat the oven to 400° F. Line a large rimmed baking sheet (or two small rimmed baking sheets) with parchment paper and set aside.
- Roast the vegetables: In a large bowl, toss together zucchini, bell pepper, red onion, mushrooms, cherry tomatoes, olive oil, spices, salt and pepper. Spread out evenly on lined baking sheets, then place in oven and roast for 25-30 minutes, or until mushrooms are tender and vegetables are beginning to brown.
- Assemble the tostadas: Spread a few tablespoons of refried beans on each tostada, followed by a few tablespoons of guacamole. Scoop on a heaping spatula-full of roasted vegetables, then crumble over some cotija or queso fresco. Squeeze over a lime wedge just before serving.
Notes
- Chipotle chili powder is spicy, smoky, and absolutely delicious, and I’m a big proponent of adding it to your spice arsenal. If you can’t get your hands on it, though, you can substitute another teaspoon of regular chili powder, plus a pinch of cayenne pepper. It won’t have as much depth of flavor, but it will do the trick.
- I buy low-salt, vegetarian refried beans made without lard. Typically, I just heat them up in the microwave so they’re warm and spreadable.
I would totally drop in for these. Also you should definitely clean off your dining table and sit at opposite ends – very WASP mommy/daddy style.
★★★★★
We’re moving into a bigger space soon, so Kyle will actually be able to move his workspace to a desk instead of the dining room table… and then we can eat like WASPs (at opposite ends of the table and without talking to each other)