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