Roasted Veggie and Bean Tostadas |
Prep Time: 15 mins
Cook Time: 35 mins
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Yield:4
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INGREDIENTS: |
| 10 oz |
button mushrooms, trimmed and quartered |
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| 2 |
zucchini (about 1 lb), thinly sliced |
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| 2 |
red bell peppers, cut into 1 1/2-inch pieces |
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| 3 tbsps |
olive oil |
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kosher salt |
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| 8 |
corn tortillas |
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| 1 |
(15oz) can beans |
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| 4 oz |
Cheddar, grated (1 cup) sour cream, fresh cilantro leaves, and hot sauce, for serving |
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| DIRECTIONS: |
- Heat oven to 450 degrees. On 2 rimmed baking sheets, toss the mushrooms, zucchini, and bell peppers with 2 tbsps. of the oil and 1/2 tsp. salt. Roast, tossing once and rotating the sheets halfway through, until the vegetables are tender, 20 to 25 mins.
- Transfer to a medium bowl.
- Place the tortillas on the baking sheets. Dividing evenly, brush with the remaining tbsp. of oil, spread with the 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.
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www.CookingWithRenaLee.com |
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