Roasted Vegetable and Refried Bean Tostadas

Roasted Vegetable and Refried Bean Tostadas
Aya Brackett
This meatless recipe calls for roasted mushrooms, zucchini, and bell peppers, but you can substitute any combination of vegetables you like.

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Serves 4
preparation
15
minutes
cooking
50
minutes

Ingredients

10
ounces
button mushrooms, trimmed and quartered
2
zucchini (about 1 pound), thinly sliced
2
red bell peppers, cut into 1 1/2-inch pieces
3
tablespoons
olive oil
kosher salt
8
corn tortillas
1
15-ounce can refried beans
4
ounces
Cheddar, grated (1 cup)
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.
Charlyne Mattox
May 2012

Nutritional Information

  • Per Serving
  • Calories 463
  • 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
What does this mean? See Nutrition 101.

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