Roasted Vegetable Tostadas

Difficulty MEDIUM
60 min
Roasted Vegetable Tostadas

ROASTED VEGETABLE TOSTADAS

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Ingredients

  • 1 package Isadora® Low-Fat refried beans
  • 12 corn tortillas or use premade tostada shells (white, yellow or red)
  • Vegetable oil spray
  • 1 large onion, diced medium
  • 1 large red bell pepper, diced medium
  • 3 medium zucchini or yellow squash, diced medium
  • 2 tbs. vegetable oil
  • ½ teaspoon salt
  • 4 oz. queso fresco, crumbled
  • ½ cup sour cream
  • 2 tbs. fresh lime juice
  • 1 ½ teaspoons hot sauce
  • SLAW
  • 1/2 small red or green cabbage, thinly sliced
  • 1 small red onion, thinly sliced
  • ½ cup cilantro, coarsely chopped
  • ¼ cup vegetable oil
  • ¼ cup cider vinegar (can use brine from pickled jalapeno if spicy flavor is desired)
  • Salt and pepper to taste
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Preparation

Heat oven to 450° F. Place tortillas on baking sheets and spray with vegetable oil spray. Bake until lightly browned and crisp, about 10 minutes, rotating baking sheets midway through.  Place all the tostadas on one baking sheet, set aside but leave the oven on.

In a large bowl, toss together chopped onion, red bell pepper, and zucchini with 2 tablespoons of vegetable oil and ½ teaspoon salt. Place on the emptied baking sheet and roast in the oven until vegetables are tender, about 10 minutes, stirring once or twice.

Combine slaw ingredients in a separate bowl.

Stir together the sour cream and lime juice.

Heat Isadora Beans in a small saucepan. To assemble, on each tostada spread about 2 tablespoons of beans and top with roasted vegetables. Add crumbled queso fresco and slaw.  Drizzle with sour cream mixture.