Roasted Vegetable and Refried Bean Tostadas

Rating: 4 stars
59 Ratings
  • 5 star values: 31
  • 4 star values: 12
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 2
By Charlyne Mattox

Gallery

Credit: Aya Brackett

Recipe Summary

hands-on:
15 mins
total:
50 mins
Yield:
Serves 4
Nutrition Info
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Ingredients

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.

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  • 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.

Nutrition Facts

Per Serving:
463 calories; fat 23g; saturated fat 8g; cholesterol 38mg; sodium 774mg; protein 19g; carbohydrates 49g; sugars 7g; fiber 11g; iron 3mg; calcium 306mg.
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