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
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)
Cotija or queso fresco
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.
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.