Wednesday, May 22, 2013

Roasted Vegetable Tostadas

One thing I’ve noticed recently is that many of my favorite dinners, the ones I come back to over and over again, include tortillas. Spaghetti squash tacos, Greek antipasto wraps, tortilla crusted asparagus quiche with goat cheese (it’s a real thing) – and these roasted vegetable tostadas – all include tortillas, are all delicious, and are all capable of being made easily on a weeknight.  No wonder I consider them favorites. I added this particular recipe to my book via an old Real Simple magazine that I was reading at the gym a couple of months back. These are pretty cost-efficient in terms of ingredients, but I think my favorite thing about making these is that they’re so easy to time. You should expect to spend right around forty minutes making these, from chopping the vegetables to putting them on a plate. I can guarantee; however, that it will not take forty minutes for these to disappear.

-10 oz. button mushrooms, chopped
-2 zucchini, chopped
-2 red bell peppers, chopped
-3 tbsp. olive oil
-8 corn or flour tortillas
-1 15 oz.  can refried beans
-4 oz. cheddar, grated
-plain Greek yogurt, cilantro, chopped red onion, for serving

-Heat your oven to 450◦. Toss together the chopped mushrooms, zucchini and red bell peppers with two tablespoons of olive oil, salt and pepper. Roast on 1-2 baking sheets (depending on the sizes of yours) for 20-25 minutes, rotating the sheets halfway through if you’re using two. Transfer to a bowl.
-Wipe the baking sheets clean with a paper towel and put the tortillas on them. Brush them with the last tablespoon of olive oil, spread evenly with the refried beans and sprinkle on some cheddar. Place in the oven and bake for about six minutes, so the cheese is melted and beans are warm.
-To serve, top the tortillas with the roasted vegetables, plain Greek yogurt, red onion and cilantro.

{vegetable medley}

{worth the slight splurge}

{spread & sprinkle}

{enjoy! w/ wild rice & salsa :)}

No comments:

Post a Comment