Roasted Veggie Tostada
Posted in /Cooking/Entrees/Vegetarian on Friday, January 19, 2018
My students made these for their Vegetable and Fruit module. They were all pleasantly surprised at how easy it was to roast veggies and make such a flavourful snack. This would also make a great appetizer for your next party...it would be a good self assembly line too.
Serves 12
Ingredients
12 corn tortillas
1/2 can refried beans
1 cups broccoli florets
1 bell peppers, sliced and cut in 2 inch pieces
1 small zucchini, cut into 2 inch spears.
1/2 cup grape tomatoes, halved
1/2 cup fresh corn (frozen will work too but you'll need to thaw it)
1/4 cup chopped red onions
1/4 cup crumbled queso fresco or feta
1 tablespoon spoons olive oil
3/4 cups sour cream
1/2 jalapeno pepper, seeded
2 tsp lime juice
1 garlic clove
Directions
- Preheat the oven to 450 degrees F.
- Line a baking sheet with parchment paper.
- 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.
- Make the dressing by draining the sour cream so it is as firm as possible and place the sour cream, jalapeno pepper, lime juice, and garlic in the blender. Puree until smooth and salt to taste.
- Make the corn salsa by placing the sliced tomatoes, corn, and red onion in a small bowl. Sprinkle with salt and pepper, then toss.
- Once the roasted vegetables are out of the oven. Slather each corn tortilla with a dollop of refried beans. Top them with the roasted vegetables, corn salsa, and a sprinkling of crumbles feta or queso fresco. Then drizzle the dressing over the top and serve!
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