Roasted Vegetable Tostadas
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Serves: 8
Ingredients:
- 8 taco style corn tortillas
- Nonstick cooking spray
- 3 cups stir fry vegetables, thawed
- 1/2 pound asparagus spears, cut in one inch pieces
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 cup vegetarian refried beans
- 1 cup shredded Mexican style four cheese blend
- 1 cup sour cream
- 2 tablespoons lime juice
- 1 cup salsa
- 1 large avocado, peeled and sliced
- Fresh cilantro for garnish
How to Make:
- Preheat oven to 400°F. Place tortillas in a single layer on two baking sheets. Coat each tortilla with nonstick cooking spray on one side, flip and coat on the opposite side. Bake for 8-10 minutes, flipping halfway through cooking time, until golden brown. Transfer to a wire rack to cool completely.
- On a baking sheet toss vegetables and asparagus with oil, 1/2 teaspoon kosher salt, pepper, cumin and chili powder. Roast for 15-20 minutes, or until vegetables begin to brown at the edges.
- To assemble tostadas, line a baking sheet with aluminum foil. Spread each tortilla with a layer of refried beans. Top with shredded cheese and roasted vegetables. Place tostadas on baking sheet and cook for 5 minutes, or until cheese is melted.
- While tostadas bake, make lime crema by whisking together sour cream, lime juice, and remaining 1/2 teaspoon kosher salt. Top tostadas with lime crema, salsa, sliced avocado and garnish with cilantro.
