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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!
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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
- 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
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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.
FAQs
Rub the oil and seasonings of choice into the vegetables and arrange into even layers so there isn't much or any overlap. Then bake until golden brown and tender (anywhere from 20-30 minutes for cruciferous vegetables, onions, and garlic, and anywhere from 25-40 minutes for root vegetables).
What is a tostada made of? ›
A tostada has a pretty simple construction: it's like a taco, but flat. It's usually made with a fried corn tortilla, topped with refried beans, shredded cheese, salsa, and other toppings.
Do you heat up tostada shells? ›
Store-bought Tostada Shells:
If your store carries them, they should be located by the hard taco shells or tortillas. Preheat oven to 350 degrees F. Spread tostada shells out in an even layer on 1-2 baking sheets. Heat for 4 to 5 minutes, or until warmed, keeping a close eye on them so they don't burn.
What's the difference between a tostada and a taco? ›
"The main difference is that a tostada is flat and made on a crispy tortilla shell, usually corn. Tacos, while they can be made in crispy corn shells, are most commonly seen soft, folded, with either corn or flour tortillas," says Jessica Formicola, chef and blogger at Savory Experiments.
What is the secret to extra crispy roasted vegetables? ›
After a few weeks of adding cornstarch to roasted chunks of various plant bits, I can confirm that it absolutely makes them crispier, and it's just as simple as it sounds.
What is the best temperature to roast vegetables in the oven? ›
The best temperature for roasting vegetables is 400 degrees F. If you have convection oven, use the bake setting and reduce to 375 degrees F. Don't Crowd the Pan. Vegetables need to roast in a single layer without overlapping one another on the baking sheet.
How many tostadas should I eat? ›
As you can see, a tostada can be a good source of some essential nutrients like magnesium, fiber and iron. Note that a normal serving of tostadas is 2-3 tostadas. When combined with other toppings like beans, vegetables and meat, tostadas can make a filling and balanced meal!
What is a queen tostada? ›
Queen Tostada
Crispy flour tortilla bowl filled with refried beans, shreded lettuce, tomatoes, guacamole, sour cream & salsa, your choice of beef, or chicken.
What are tostadas called in English? ›
The word “Tostada” is Spanish for “toasted” and is the name of a Mexican dish that is served on a toasted or deep fried corn tortilla. The actual tostada (the toasted corn tortilla) is the base of the recipe and is topped with refried beans, cheese, meat, lettuce, and other toppings.
What is the best store bought tostada shell? ›
Mission Tostadas Estilo Casero
This brand won nearly unanimous praise for its “crisp and crunchy” texture and “good corn flavor.” It was “substantial, both in texture and flavor” even when topped with heavy, moist refried beans.
Never with a fork and knife!” Use your thumb and pointer finger to pinch-grip the sides of the tostada and take small bites, starting with the side that has the fewest ingredients and then slowly working your way to the middle.
How do you keep tostadas from getting soggy? ›
Fried Tostada Shells
The main thing with frying is making sure the oil is sizzling, but not smoking. Too low and the tortilla goes soggy, too high and it'll burn. You're aiming for around 170C/340F-180C/350F. It's also important to keep the tortilla submerged in the oil to ensure both sides cook at an even rate.
What is a super tostada? ›
A flat, crisp, deep fried corn tortilla covered with refried beans, a scoop of 100% ground beef, a touch of our mild red sauce, real sour cream, topped with real cheddar cheese, fresh shredded lettuce, fresh cut tomatoes and black olives.
Who eats tostadas? ›
Tostadas are a standalone dish in Mexico and the American Southwest, and are also served as a companion to various Mexican foods, mostly seafood and stews, such as menudo, birria and pozole. Tostadas can be found across Mexico.
What is a Crunchtada tostada? ›
The original Crunchtada®! A thick, wavy, crunchy corn shell layered with slow-cooked beans made from scratch, signature tangy Salsa Casera, crisp shredded lettuce, and freshly grated cheddar cheese.
How long does it take to roast vegetables at 400? ›
Spring and summer vegetables, like squash, peppers, asparagus, beans and mushrooms, will cook in about half the time of potatoes and root and winter vegetables. On average, I cook the former for about 20-30 minutes at 400-425 degrees. The latter roasts for about 45 minutes at the same temp.
How long to roast vegetables at 375 degrees? ›
Instructions
- Preheat oven to 375°F.
- Wash and dry vegetables thoroughly. Toss in oil in a large mixing bowl.
- Evenly distribute vegetables on a large baking sheet lined with parchment paper (or a silicone baking mat). ...
- Roast vegetables for 30-45 minutes, tossing half way through.
Cook in steps: Cook the hardiest vegetables, like potatoes, first. Then add medium-length vegetables, like broccoli and Brussels sprouts, to the sheet pan, and cook until almost tender. Lastly, add quick-roasting vegetables like peppers and peas. Finish roasting everything all together.
Do you flip vegetables when roasting? ›
Roasted vegetables aren't high maintenance, but they do need a little bit of attention. Leaving the pan totally unattended means that the bottom of your vegetables will burn, while the tops never crisp up. Flip halfway through, and you'll be rewarded with vegetables that are evenly cooked and golden all over.
