Roasted Vegetable and Refried Bean Tostadas

Photo by Aya Brackett

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Rating

★ ★ ★ ★ ★

Serves 4
Hands-On Time 15 min
Total Time 50 min
Nutritional Information
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
May 2012

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.

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.