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Roasted Vegetable and Refried Bean Tostadas

Roasted Vegetable and Refried Bean Tostadas
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Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2012

Nutritional Information

  • Per Serving
  • Calories 463
  • Fat 23g
  • Sat Fat 8g
  • Cholesterol 38mg
  • Sodium 774mg
  • Protein 19g
  • Carbohydrate 49g
  • Sugar 7g
  • Fiber 11g
  • Iron 3mg
  • Calcium 306mg
What does this mean? See Nutrition 101 .

Quick Tip

These tostadas can be made with any combo of fresh vegetables. Substitute an eggplant for the zucchini or corn for the bell peppers.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.