Roasted Vegetable Tostadas

Hello! I apologize for the lack of posts this month. I got back from Jamaica last week and have slowly been catching up on my recipes and posts. That being said, I have quite a few new Carribean inspired items for you so watch for those to go up this weekend/next week.

These tostadas are awesome! Roasted vegetable salsa & creamy pinto beans are the perfect topping for crisy corn shells. Make extra of this salsa, it’s great as a dip, salad topping, or mixed in with morning scrambles.

Roasted Vegetable Tostados

Ingredients:
1 recipe roasted vegetable salsa, recipe follows
1 recipe creamy pinto beans, recipe follows
8 corn tortillas
Optional garnishes: cheese, lime juice, cilantro, sliced jalapenos

Heat a non-stick pan to medium-high heat. Add 1 corn tortilla at a time, and cook for 2-3 minutes per side until firm and slightly crispy. If you want your shells really crispy you can fry them in a tbsp. of oil but I find that a non-stick pan works just fine.

Top tostada with pinto beans and roasted vegetable salsa. Garnish how you prefer!

Roasted Vegetable Salsa
1 medium eggplant
5 roma tomatoes, chopped
1 red onion, chopped
1 red bell pepper, chopped
3 medium zucchini, chopped
1 tsp. cumin
1/4 cup lemon juice
salt/pepper
2 jalapenos, minced

Preheat oven to 425 F. Peel the eggplant and chop. Place in a large bowl with the other cut vegetables and toss with 1 tbsp. canola oil. Place in oven and  roast 30-40 minutes until vegetables are soft. Remove from oven and let sit for 15 minutes. Place in a large bowl and toss with lemon juice, salt, pepper, cumin, and jalapenos.

Creamy Pinto Beans
1 tbsp. canola oil
2 garlic cloves, minced
1/2 white onion, finely diced
1.5 cups dried pinto beans, pre-soaked
1 tsp. smoked paprika
1 tsp. cumin
3 1/2 cups water

Place all ingredients in a stock-pot and bring to a boil. Reduce heat to low and cook for 1-1 1/2 hours stirring occasionally. You want the beans to be very soft so they are easier to mash. You can also do this in a pressure cooker or slow-cooker. If you use a pressure cooker, follow your directions for water amounts and cook time. Remove beans from heat and mash with a potato masher, fork, or immersion blender for more whipped beans (if you do it this way, you will need to add more liquid- water or broth).

Enjoy! Makes 8 tostadas. Per tostadas: 222 calories, 3.2g fat, 9g fat, 10g protein

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Comments

  1. says

    Sounds fantastic! There is no better way to amplify the flavors of vegetables than to roast them, so I’m all over this preparation.

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