Easy Roasted Vegetable Tostadas Recipe, loaded with dazzling flavor and color! A bright zesty tostada recipe piled high with roasted peppers, zucchini, fresh corn salsa, and spicy serrano crema!
It seems the only way I can get vegetables to grow in my yard is to plant them in large pots. I’m not really sure why… Maybe it’s soil quality? Or over abundance of squirrels?
No matter. I won’t allow minor details to stop me from having fresh produce at my fingertips this season. We’ve spent the last couple weeks planting our container garden, then covering it with chicken wire to ward off squirrels.
Just in case.
I’ve collected quite a few enormous pots and have planted all the things I use most in the summertime: several varieties of basil and mint, several varieties of peppers, zucchini, tomatoes galore, tomatillos, cucumbers, radishes and beets. Believe it or not, you can grow all of these in pots if they are large enough.
All this planting makes me want to eat produce in mass quantities, even before it’s ready to harvest.
So I set out to create a recipe that offers the bounty of the growing season, with Mexican appeal. I’m serving up a Roasted Vegetable Tostadas Recipe that is not to be missed!
Placing broccoli, zucchini, and bell peppers in a hot oven to roast, gives them a slight charred quality and brings out their vivid sweetness. Roasted vegetables make a perfect filler for tacos, and today we’re serving them on a lively tostadas recipe.
To layer the tostadas, you simply spread warm Old El Paso Refried Beans over crunchy Old El Paso Tostada Shells…
Then load the roasted vegetables and the fresh corn salsa on each tostada shell.
Drizzle a little serrano crema over the top and sprinkle with cool salty queso fresco.
This is what tostadas are all about. A crunchy platform piled with beans, layers of veggies, a touch of spice, and glorious cheese.
Let’s just hope you have a few left by the time the party starts… these babies disappear fast!
Roasted Vegetable Tostadas Recipe
YIELD: 12 tostadas
PREP TIME: 20 minutes
COOK TIME: 15 minutes
Ingredients:
- 1 box Old El Paso tostada shells (12)
- 1 can Old El Paso Fat Free Refried Beans (or Vegetarian Refried Beans)
- 2 cups broccoli florets
- 2 bell peppers, red and yellow, sliced and cut in 2 inch pieces
- 3 small zucchini, cut into 2 inch spears.
- 1 cup grape tomatoes, halved
- 1 cup fresh corn
- 1/2 cup chopped scallions
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped cilantro
- 2 tablespoon spoons olive oil
- 1 1/2 cups sour cream (could be low fat)
- 1 serrano pepper, seeded
- 1 tablespoon lime juice
- 1 garlic clove
Directions:
- Preheat the oven to 450 degrees F. Line several baking sheets with parchment paper. Then chop all the vegetables. Lay the broccoli, bell peppers, and zucchini in a single layer on the baking sheets. Drizzle them lightly with olive oil and sprinkle with salt and pepper. Roast the vegetables in the oven for 10-15 minutes, until tender, but not mushy.
- Meanwhile, warm the refried beans in a small sauce pot over medium heat. Then drain the sour cream so it is as firm as possible and place the sour cream, serrano pepper, lime juice, and garlic in the blender. Puree until smooth and salt to taste. Place the sliced tomatoes, corn, scallions, and cilantro in a small bowl. Sprinkle with salt and pepper, then toss.
- Once the roasted vegetables are out of the oven. Slather each Old El Paso tostada shell with a dollop of refried beans. Top them with the roasted vegetables, corn salsa, and a sprinkling of crumbles queso fresco. Then drizzle the Serrano Crema over the top and serve!
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