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!
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.
Course: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Servings: 8-10 tostadas
Author: Healthy Gluten-free Family
3medium tomatoescored and seeded, diced (1 -1 1/2 cups)
1cupcanned cornrinsed and drained (or fresh, uncooked kernels, cut from the cob depending on the season)
1medium zucchinicut into 1/4 inch slices, then quartered (approximately 1 1/2 cups)
1medium yellow squashcut into 1/4 inch slices then quartered (approximately 1 1/2 cups)
1small yellow onionchopped (approximately 1 cup)
1red bell pepperchopped (approximately 1 cup)
1 1/2tablespoonsolive oil
1 1/2tablespoonscanola oil
Salt and freshly ground black pepper to tasteI used 1/2 teaspoon salt and 1/4 teaspoon pepper
1 15ozblack beansdrained and rinsed (feel free to use 1/2 can but my family likes black beans so we opted for more)
1 1/2tablespoonfresh lime juice
10Gluten-free Corn tortillas
Olive or avocado oil
Preheat oven to 400 degrees, and place parchment paper on two baking sheets.
In a liquid measuring cup or small bowl, whisk together olive oil, canola oil, cumin, 1/2 teaspoon chili powder, salt and pepper. Set aside.
On the first baking sheet, place chopped zucchini and yellow squash. On the second baking sheet, place chopped onion, pepper and corn.
Drizzle oil mixture evenly over both baking sheets of veggies. Toss veggies to coat evenly and spread veggies into single layer.
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.
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.
As veggies roast, warm black beans in microwave for 30 seconds to a minute or longer depending on your microwave, and toss with remaining 1/2 tsp chili powder and salt to taste.
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.
Place all the roasted veggies and black beans in a large bowl, drizzle with lime juice and toss gently to combine.
To serve, top each toasted tortilla with veggie bean mix, sprinkle with cilantro, queso fresco and optional hot sauce or avocado.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...