- Make it Vegan: Omit cheese and creamy sauces, or substitute with vegan cheese and plant-based dressings.
- Veggie Variations: Feel free to swap in other vegetables like zucchini, cauliflower, or sweet potatoes. Adjust roasting time accordingly to ensure even cooking.
- Sauce Options: Experiment with different toppings such as chipotle sauce, guacamole, or avocado crema to add variety and richness.
- Meal Prep Friendly: Prepare the roasted veggies and crisp tortillas in advance, then assemble tostadas just before serving for a quick, satisfying meal.
- Cheese Alternatives: Try crumbled queso fresco or cotija cheese for authentic Mexican flavors.
Easy Mini Roasted Veggie Tostadas
A colorful, nutrient-packed vegetarian meal featuring roasted veggies and black beans on crispy corn tortillas, delivering fiber, plant-based protein, and healthy fats in a quick and customizable dish.
Equipment
- 2 Baking Sheets
- 1 Olive Oil Spray Bottle
- 1 Chef’s Knife
- 1 Mixing Bowl
- 1 Spatula or Tongs
Ingredients
- ½ medium red onion thinly sliced
- 2 medium bell peppers any color, chopped into bite-sized pieces
- 8 ounces mushrooms button or portobello, sliced
- 3 ears of fresh corn kernels removed (or about 1½ cups frozen corn, thawed)
- 1 tablespoon olive oil plus extra for brushing
- Salt and freshly ground black pepper to taste
- 15 ounces canned black beans rinsed and drained
- 8 to 10 corn tortillas preferably sprouted yellow corn
- Monterey Jack cheese shredded (optional)
- Diced avocado optional
- Diced tomatoes optional
- Microgreens optional
- Fresh cilantro finely chopped (optional)
- Fresh lime juice optional
- Poblano cream sauce or another favorite sauce optional
Instructions
- Prepare and Roast the Vegetables: Preheat your oven to 400ºF (200ºC). Arrange the sliced onion, chopped bell peppers, mushrooms, and corn kernels in a single layer on one or two large baking sheets. Drizzle with 1 tablespoon of olive oil, then season generously with salt and freshly ground black pepper. Toss the vegetables to coat evenly with the oil and seasoning. Place the trays in the oven and roast for about 30 minutes, stirring two or three times during cooking, until the vegetables develop a golden-brown caramelized color and become tender.
- Crisp the Tortillas: While the vegetables roast, prepare the corn tortillas. Lay them out in a single layer on a clean baking sheet (do this in batches if needed). Lightly brush or spray both sides of each tortilla with olive oil. Place the tortillas in the oven and bake for 10 to 15 minutes, flipping halfway through, until they are crispy and just starting to brown. Keep a close eye to avoid burning.
- Combine Vegetables and Beans: Once the roasted veggies are done, transfer them to a large mixing bowl. Add the rinsed and drained black beans to the bowl and gently fold everything together. Taste and adjust salt and pepper as needed to enhance the flavors.
- Assemble the Tostadas: Remove the crispy tortillas from the oven and place them on serving plates. Spoon generous portions of the vegetable and bean mixture evenly over each tortilla. If you like, sprinkle shredded Monterey Jack cheese on top while the tostadas are still warm to allow it to melt slightly.
- Add Toppings and Serve: Garnish with diced avocado, fresh tomatoes, microgreens, and chopped cilantro if desired. Finish with a squeeze of fresh lime juice and a drizzle of poblano cream sauce or your preferred sauce for extra creaminess and zing. Serve immediately and enjoy!