Roasted Veggie Tostadas
Crispy corn tortillas topped with roasted peppers, mushrooms, corn, and black beans create a hearty, plant-based tostada. Finished with avocado, cheese, and a squeeze of lime, these fiber-rich tostadas are quick, healthy, and perfect for everyday dinners or meal prep.
Equipment
- 1–2 baking sheets
- 1 mixing bowl
- 1 knife
- 1 cutting board
- Olive oil spray or brush
- Measuring Spoons
Ingredients
- ½ medium red onion thinly sliced
- 2 bell peppers chopped (any color)
- 8 oz button or portobello mushrooms sliced
- 3 ears of corn kernels removed (or 1½ cups thawed frozen corn)
- 1 tbsp olive oil plus extra for brushing
- ½ tsp coarse kosher salt adjust to taste
- ¼ tsp freshly ground black pepper adjust to taste
- 15 oz canned black beans rinsed and drained
- 8 –10 corn tortillas preferably sprouted yellow corn
- ¼ cup Monterey jack cheese optional
- ½ avocado diced, optional
- 1 medium tomato diced, optional
- A handful of microgreens optional
- 2 tbsp fresh cilantro finely chopped, optional
- 1 lime juiced, optional
- 2 –3 tbsp poblano cream sauce optional
Instructions
- Preheat Oven for Roasting: Begin by preheating your oven to 400ºF (205ºC). This temperature is ideal for caramelizing the vegetables, bringing out their natural sweetness, and ensuring they develop a rich, roasted flavor. While the oven heats, prepare your vegetables so they’re ready to go straight onto the baking sheet without delay.
- Prepare Vegetables for Roasting: Wash and dry all vegetables thoroughly. Slice the red onion into thin, even strips. Chop the bell peppers into bite-sized pieces, ensuring uniformity for even cooking. Slice the mushrooms into medium-thick pieces, keeping them consistent to prevent overcooking. If using fresh corn, carefully remove the kernels from the cob. If using frozen corn, thaw and drain it well to avoid excess moisture during roasting.
- Season and Oil the Vegetables: Place the onions, bell peppers, mushrooms, and corn in a large mixing bowl. Drizzle 1 tablespoon of olive oil over the vegetables. Sprinkle with coarse kosher salt and freshly ground black pepper to taste. Toss thoroughly using your hands or a spatula until every piece is lightly coated with oil and seasoning. This ensures even roasting and enhances the natural flavors of the vegetables.
- Roast Vegetables in Oven: Spread the seasoned vegetables in a single layer on one or two baking sheets, depending on the quantity. Avoid overcrowding to allow proper caramelization. Place the sheets in the preheated oven and roast for about 30 minutes. Halfway through, stir the vegetables two or three times to ensure even browning. The vegetables are done when they are tender, slightly charred at the edges, and aromatic.
- Prepare Tortillas for Crisping: While the vegetables are roasting, arrange the corn tortillas on a separate baking sheet in a single layer. Lightly brush or spray both sides with olive oil. This step helps the tortillas crisp evenly in the oven and prevents them from becoming soggy once topped with vegetables.
- Bake Tortillas Until Crisp: Place the prepared tortillas in the oven (can be done simultaneously if space allows) and bake for 10–15 minutes. Turn them halfway through for even crisping. Watch closely toward the end to ensure they achieve a golden brown hue without burning. Once done, remove from oven and allow them to cool slightly.
- Combine Roasted Vegetables with Beans: Once the vegetables are roasted, transfer them back to the mixing bowl. Add the rinsed and drained black beans. Toss gently but thoroughly to combine, allowing the beans to warm slightly from the residual heat of the vegetables. Taste and adjust seasoning with additional salt or pepper as needed.
- Assemble Tostadas: Lay a crisp tortilla on a plate as your base. Spoon a generous portion of the vegetable and bean mixture evenly over the tortilla. Spread it out slightly to ensure every bite has a balance of vegetables and beans.
- Add Optional Toppings: Enhance your tostadas with optional toppings for added flavor and texture. Sprinkle shredded Monterey jack cheese over the warm mixture, allowing it to melt slightly. Add diced avocado and tomatoes for creaminess and freshness. Scatter microgreens for a crisp, peppery bite. Finish with finely chopped cilantro and a drizzle of lime juice to brighten the flavors. For an extra touch, drizzle poblano cream sauce over the top.
- Serve and Enjoy: Serve the tostadas immediately while the tortillas remain crisp. Pair them with your favorite salsa, extra avocado sauce, or a side salad for a complete, balanced meal. These tostadas are best enjoyed fresh but can be stored for later use (see storage tips).
Notes
- For perfectly roasted vegetables, make sure they’re cut evenly so they cook at the same rate.
- Avoid overcrowding the baking sheet; giving vegetables space allows them to caramelize rather than steam.
- If you prefer a crispier tortilla, bake it slightly longer, but watch closely to prevent burning.
- Customize your toppings based on preference: swap Monterey jack for queso fresco or leave it off for a vegan option.
- Use fresh herbs and lime juice to brighten the flavors just before serving.
