Roasted Veggie + Black Bean Tostadas

When Toast Tuesday meets Taco Tuesday...

Savory, Crunchy Goodness!

Celebrating Toast Tuesday and Taco Tuesday with these easy, make ahead tostadas!

Mexican seasoned, roasted zucchini, yellow squash, onion, red pepper, tomatoes and corn all mixed with black beans and topped with queso fresco, on a toasted corn tortilla.  Flavorful, savory goodness with a little crunch!

I love recipes like this because they can be entirely prepped ahead and heated up when ready to eat and are adaptable to tastes in that it can be easily made spicier or less spicy by increasing the seasoning or topping with a squirt of hot sauce.  Or even top with some fresh avocado. Any way, they are simple and delicious!

Recipe inspired by and adapted from Cooking Classy.

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Roasted Veggie + Black Bean Tostadas

Recipe

Roasted Veggie + Black Bean Tostadas
 
Prep time
Cook time
Total time
 
Mexican-spiced roasted veggies with paired toasted corn tortillas for a delicious dinner with lots of savory, crunchy goodness. Top with cilantro, queso fresco or avocado or even a squirt of hot sauce! Adapt to be dairy free and vegan by skipping or substituting the toppings. Recipe adapted from Cooking Classy.
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Serves: 8-10 tostadas
Ingredients
Tostadas
  • 3 medium tomatoes, cored and seeded, diced (1 -1½ cups)
  • 1 cup canned corn, rinsed and drained (or fresh, uncooked kernels, cut from the cob depending on the season)
  • 1 medium zucchini , cut into ¼ inch slices, then quartered (approximately 1½ cups)
  • 1 medium yellow squash , cut into ¼ inch slices then quartered (approximately 1½ cups)
  • 1 small yellow onion , chopped (approximately 1 cup)
  • 1 red bell pepper, chopped (approximately 1 cup)
  • 1½ tablespoons olive oil
  • 1½ tablespoons canola oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder, divided
  • Salt and freshly ground black pepper to taste (I used ½ teaspoon salt and ¼ teaspoon pepper)
  • 1 15oz black beans, drained and rinsed (feel free to use ½ can but my family likes black beans so we opted for more)
  • 1½ tablespoon fresh lime juice
  • 10 Gluten-free Corn tortillas
  • Olive or avocado oil
Optional toppings
  • ⅓ cup cilantro, chopped
  • Queso fresco
  • Hot sauce
  • Avocado, diced
Instructions
  1. Preheat oven to 400 degrees, and place parchment paper on two baking sheets.
  2. In a liquid measuring cup or small bowl, whisk together olive oil, canola oil, cumin, ½ teaspoon chili powder, salt and pepper. Set aside.
  3. On the first baking sheet, place chopped zucchini and yellow squash. On the second baking sheet, place chopped onion, pepper and corn.
  4. Drizzle oil mixture evenly over both baking sheets of veggies. Toss veggies to coat evenly and spread veggies into single layer.
  5. Bake Zucchini and squash 15 minutes. Remove from oven. Add tomatoes to the baking sheet, toss with zucchini and squash, and spread into single layer again. Bake an additional 10 minutes, or until tender.
  6. Bake pepper, onions and corn, 15 minutes. Remove from oven. Toss and spread into single layer again. Bake an additional 15 minutes or until until desired tenderness.
  7. As veggies roast, warm black beans in microwave for 30 seconds to a minute or longer depending on your microwave, and toss with remaining ½ tsp chili powder and salt to taste.
  8. When ready to serve, toast corn tortillas:: Heat a just a touch of olive or avocado oil in a small saute pan over medium heat. Add corn tortilla, swirl in oil and flip so that both sides have a bit of oil, sprinkle with salt and cook each side about 1 minute or two until starting to get golden brown in spots.
  9. Place all the roasted veggies and black beans in a large bowl, drizzle with lime juice and toss gently to combine.
  10. To serve, top each toasted tortilla with veggie bean mix, sprinkle with cilantro, queso fresco and optional hot sauce or avocado.

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