This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
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 detailsto 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’mserving up a Roasted Vegetable Tostadas Recipe that is not to be missed!
Placing broccoli, zucchini, and bell peppers in a hotoven 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.
I made a light and healthyfresh corn salsa with sweetcorn, tomatoes, scallions, and cilantro for a little cold-hot contrast. Then I pureed a quick serrano crema in the blender for a cool, yet spicy finish!
To layer the tostadas, you simply spread warm Old El Paso Refried Beans over crunchy Old El Paso Tostada Shells…
P.S. Old El Paso makes the best tortillas, taco shells, and tostadas shells that have won flavor throw-downs time and time again. You can find both fat free refried beans and vegetarian refried beans in your local grocery store to fit your diet.
Then load the roasted vegetables and the fresh corn salsa on each tostada shell.
Just look at all that colorful goodness!
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.
Our Roasted Vegetables Tostadas Recipe makes a simple and healthy lunch or dinner option. Plus, it’s a bold and colorful party snack everyone will love.
Let’s just hope you have a few left by the time the party starts… these babies disappear fast!
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Easy Roasted Vegetable Tostadas Recipe, loaded with flavor and texture! A bright zesty tostada recipe piled high with roasted peppers, zucchini, tomatoes, and spice!
Servings: 12 tostadas
Ingredients
US Customary - Metric
- 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 tablespoons olive oil
- 1 1/2 cups sour cream could be low-fat
- 1 serrano pepper seeded
- 1 tablespoon lime juice
- 1 clove garlic
Instructions
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 zucchiniin a single layeron 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 crumbled queso fresco. Then drizzle the Serrano Crema over the top and serve!
Nutrition
Serving: 1tostada, Calories: 216kcal, Carbohydrates: 21g, Protein: 5g, Fat: 14g, Saturated Fat: 6g, Cholesterol: 18mg, Sodium: 302mg, Potassium: 370mg, Fiber: 4g, Sugar: 5g, Vitamin A: 700IU, Vitamin C: 42.6mg, Calcium: 101mg, Iron: 1mg
Course: Main Course
Cuisine: American, Mexican
Author: Sommer Collier
Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Disclosure: This post is sponsored by Old El Paso. All opinions are my own.
This site contains affiliate links, if you make a purchase through them, we receive a small commission.
