Things I never thought I’d hear Marc say:
1. Let’s look at your ‘new house’ Pinterest page.
2. There are actually a lot of good ideas on Pinterest.
3. Let’s go couch shopping.
4. These veggie tostadas are awesome.
That last one really blew me away. I knew these tostadas were good because, um, I was eating them too, but I could also live off kale, sweet potatoes, and Sriracha every night whereas my husband needs some meat in his life. Or at least I thought he did. I almost pulled out some chicken from the freezer, just for him to put on these tostadas. Turns out, he didn’t even miss the meat.
I really think the secret in making vegetables appealing for non-veggie lovers is roasting them. I’ve said it before (like a hundred times) but I’m gonna say it again: it brings out so much flavor! I used sweet potatoes, onions, zucchini, mushrooms and bell peppers for these tostadas but you can definitely modify according to what you have on hand and what you like. I think these would also be great with asparagus, eggplant, brussels sprouts, broccoli and cauliflower.
These tostads are a really fun and healthy way to get your Mexican food fix without drowning in grease and cheese. Who knows, maybe you’ll surprise a meat-eater with how food they are, too?
- 1 medium sweet potato peeled and diced
- 1 zucchini diced
- 1 red onion sliced
- 8 oz mushrooms diced
- 1 red bell pepper stem and seeds removed and diced
- 3 cloves garlic minced
- 2-3 tbsp olive oil
- 1 tsp cumin
- salt & pepper to taste
- 1 14 oz can black beans
- corn or flour tortillas we used corn
- shredded cheddar or Mexican cheese
- juice of 1 lime
for the avocado chipotle cream:
- 1 avocado pit removed
- 1 tbsp chipotle adobo sauce from a can of chipotles en adobo
- 1/2 cup plain Greek yogurt
- 1/2 tsp salt
- Preheat oven to 400 degrees F.
- Combine all diced veggies with garlic, olive oil, cumin, salt and pepper.
- Divide among 2 baking sheets lined with aluminum foil and lightly sprayed with cooking spray.
- Roast in preheated oven for 35-45 minutes, tossing the veggies and rotating the pans halfway through. I like my veggies on the crispy side so I opt towards the 40-45 minute range but you can roast them according to your liking.
- While the veggies are roasting, you can make the avocado chipotle cream.
- Combine all ingredients in food processor and blend until pureed.
- Once veggies are roasted, toss them with black beans.
- Place corn tortillas on baking sheet, top with about 1/2-3/4 cup of veggie mixture and sprinkle with cheese.
- Place back in oven and bake another 10 minutes, until cheese is melted and tortillas are a little crispy.
- Top with chipotle avocado cream, a squeeze of lime juice, and enjoy!