Mini Roasted Veggie Tostadas
Roasted Vegetable Tostadas feature caramelized bell peppers, onions, mushrooms, and corn tossed with black beans on crispy corn tortillas. This easy, customizable meatless meal delivers bold flavor, fiber, and plant-based protein, making it perfect for quick weeknights or make-ahead lunches.=
Equipment
- 2 Baking sheets
- Olive oil spray or brush (as needed)
- Sharp chef’s knife (1)
- Large mixing bowl (1)
- Citrus juicer (optional, 1)
Ingredients
- ½ medium red onion thinly sliced
- 2 bell peppers any color, chopped into bite-sized pieces
- 8 ounces mushrooms button or portobello, sliced
- 3 ears of fresh corn kernels removed (or about 1½ cups thawed frozen corn)
- 1 tablespoon olive oil plus extra for brushing or spraying
- Salt preferably coarse kosher and freshly ground black pepper, to taste
- 15 ounces canned black beans rinsed and drained
- 8 to 10 corn tortillas sprouted yellow corn preferred
- Monterey Jack cheese shredded (optional)
- Diced avocado optional
- Chopped fresh tomatoes optional
- Microgreens optional
- Fresh cilantro finely chopped (optional)
- Lime wedges or freshly squeezed lime juice optional
- Poblano cream sauce or other preferred sauce optional
Instructions
- Prepare and Roast the Vegetables: Start by preheating your oven to 400°F (200°C). Arrange the sliced red onion, chopped bell peppers, sliced mushrooms, and corn kernels evenly on one or two rimmed baking sheets. Drizzle the vegetables with 1 tablespoon of olive oil, then season generously with salt and freshly ground black pepper. Toss everything gently to coat the veggies evenly. Place the baking sheets in the oven and roast for about 30 minutes, stirring every 10 minutes or so, until the vegetables are tender and golden brown with slight caramelization.
- Crisp the Tortillas: While the vegetables roast, arrange the corn tortillas in a single layer on another baking sheet. Lightly brush or spray both sides of each tortilla with olive oil to promote crispiness. Bake them in the oven (either alongside the veggies or after) for 10 to 15 minutes, flipping halfway through, until the tortillas are crisp and show a light golden-brown color.
- Combine Vegetables with Black Beans: Once the roasted vegetables are out of the oven, transfer them to a large mixing bowl. Add the rinsed and drained black beans, and gently toss to combine. Taste the mixture and adjust seasoning with additional salt and pepper if desired.
- Assemble the Tostadas: Place the crispy tortillas on serving plates. Spoon generous amounts of the roasted vegetable and bean mixture over each tortilla. Top with shredded Monterey Jack cheese if using, along with diced avocado, chopped tomatoes, and microgreens. Sprinkle with fresh cilantro and finish with a squeeze of lime juice and a drizzle of poblano cream sauce or your favorite salsa for added flavor and creaminess.
Notes
- Vegetable Variations: Feel free to swap out any vegetables with what you have on hand, such as zucchini or cauliflower. Adjust roasting time accordingly to ensure even cooking.
- Make It Vegan: Simply omit the cheese and cream sauce, or use plant-based alternatives to keep the recipe fully vegan.
- Sauce Options: Experiment with different sauces like chipotle enchilada sauce, avocado crema, or traditional salsa verde to customize flavor profiles.
- Serving Suggestions: These tostadas make a great light dinner or lunch and are perfect for meal prepping in advance. Store components separately for best texture.
- Cheese Substitutes: For a more authentic touch, try crumbled queso fresco instead of Monterey Jack cheese.
