Roasted Vegetable and Refried Bean Tostadas

roasted-vegetable-refried-bean-tostadas
Photo by Aya Brackett
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 463 calories
    • Fat 23 g
    • Sat Fat 8 g
    • Cholesterol 38 mg
    • Sodium 774 mg
    • Protein 19 g
    • Carbohydrate 49 g
    • Sugar 7 g
    • Fiber 11 g
    • Iron 3 mg
    • Calcium 306 mg

Ingredients

  1. Check 10ounces button mushrooms, trimmed and quartered
  2. Check 2 zucchini (about 1 pound), thinly sliced
  3. Check 2 red bell peppers, cut into 1 1/2-inch pieces
  4. Check 3tablespoons olive oil
  5. Check kosher salt
  6. Check 8 corn tortillas
  7. Check 1 15-ounce can refried beans
  8. Check 4ounces Cheddar, grated (1 cup)
  9. Check sour cream, fresh cilantro leaves, and hot sauce, for serving

Directions

  1. Heat oven to 450° F. On 2 rimmed baking sheets, toss the mushrooms, zucchini, and bell peppers with 2 tablespoons of the oil and ½ teaspoon salt. Roast, tossing once and rotating the sheets halfway through, until the vegetables are tender, 20 to 25 minutes. Transfer to a medium bowl.
  2. Place the tortillas on the baking sheets. Dividing evenly, brush with the remaining tablespoon of oil, spread with the refried beans, and sprinkle with the Cheddar. Bake until the beans are warm and the Cheddar is melted, 5 to 7 minutes. Top with the vegetables, sour cream, cilantro, and hot sauce.