Roasted Vegetable Tostadas
Switch up Taco Night for these Roasted Vegetable Tostadas. Ready in just 30 minutes and packed with plant-based protein and vegetables.
It’s no secret that taco night happens often in my house. Whether it’s my lentil tacos or sofritas tofu tacos, we eat a lot of tacos. And while tacos are king, I wanted to switch things up a bit with vegetable tostadas! Which is basically a crispy taco shell that hasn’t been folded. Piled high with all the toppings, these roasted vegetable tostadas are a must-make.
Why We love these
The inspiration for these tacos came from another of my favorite Mexican-inspired meals, my mushroom fajitas. I love how crispy the edges of the mushrooms get in those fajitas and wanted a similar vegetable experience for these tostadas.
So I grabbed my favorite summer vegetables– corn, zucchini, pepper, and tomato, and roasted them until they were slightly crispy on the outside and tender on the inside. Then I covered crispy tostada shells with refried beans and melted cheese and layered on the roasted vegetables. Finished with a generous dollop of my pico de gallo and guacamole, these vegetable tostadas were ready to eat.
Ingredients You’ll Need:
Here’s what you’ll need to make these vegetable tostadas
- Can refried beans
- Corn
- Zucchini
- Pepper
- Large Tomato
- Cheese
- Tostada shells
- Pico de gallo
- Guacamole
Substitutions and Swaps
I really recommend the fresh ear of corn as I think it makes for the most amazing flavor when roasted. However, if you can only find frozen corn, that works too. This tostada was made for summer vegetables like peppers and zucchini but can easily be adapted for fall and winter. Butternut squash or pumpkin would be great stand-ins for the zucchini, as would Brussels sprouts. Fresh shredded lettuce is also great on these for another vegetable option.
Canned refried beans are an easy option here, but you can substitute refried black beans or smashed beans of your choice.
To make these vegetable tostadas vegan, I recommend using dairy-free cheese for the cheddar. You can also skip the cheese altogether.
I find that the contrast of toasted taco shells with warm beans and vegetables pairs well with fresh pico de gallo and creamy guacamole, but any toppings work. You can swap in any salsa of choice– like my salsa verde, salsa roja, traditional homemade salsa, or a fruity option like my mango salsa.
How to Make These Vegetable Tostadas
Make the Shells
Preheat oven to 400 degrees F. You can use either store-bought or homemade tostada shells. To make the shells, follow the directions below.
Prep the vegetables
Toss the vegetables with olive oil and salt, then place in a single layer on a baking sheet.
Roast the Vegetables
Place the vegetables in the oven and roast for 25 minutes, tossing halfway through.
Warm the Beans
Open the can of beans and warm either on the microwave or stove.
Add the beans and cheese
Top the crispy tostada shells with refried beans and cheese, then place in the oven and broil for 2-3 minutes or until the cheese melts.
Top your vegetable tostadas
Top with the roasted vegetables and whatever toppings you are using and serve.
How to Make Homemade Tostadas
You can either use store-bought tostadas shells or make your own!
You’ll need corn tortillas and cooking spray to make your own tostadas. That’s it!
Start by preheating your oven to 400 degrees F. Spray a baking sheet (or two) with cooking spray and both sides of your corn tortillas. Place the tortillas in a single layer on a prepared baking sheet and lightly season with salt.
Bake for 5 minutes, then flip and bake another 5-8 minutes until crispy and chip-like. Now you are ready to top your tostadas!
Tips for Success
I rely on tostadas from the store and canned refried beans for quick weeknight dinners. You can make your own or use these delicious convenience options.
For even cooking, I recommend chopping the zucchini and pepper in similar sizes so they finish cooking at the same time. If you have selective eaters (hi! me too), then this is a great recipe to serve family style. I make the tostadas with beans and cheese, then put the vegetables and various toppings on the table and let my kids top their tostadas however they’d like.
I often serve these as is, but they are great with rice, grilled corn on the cob or a simple side salad.
More Mexican-Inspired Recipes
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Roasted Vegetable Tostadas
Equipment
Ingredients
- 1-2 ear of corn, kernels removed
- Medium zucchini, diced
- Bell pepper of choice, diced
- Large tomato, cored and diced
- 1-2 tablespoons olive oil
- 1/2 teaspoons salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 8 tostadas shells
- 1 15 ounce can refried beans
- 1/2 cup shredded cheddar cheese, or cheese of choice, or omit
- Toppings: like pico de gallo, homemade salsa, salsa verde, cilantro, guacamole
Instructions
- Preheat the oven to 400 degrees F. If you aren’t using store-bought tostada shells, make your own by following the directions below.
- Toss the corn kernels, zucchini, bell pepper, and tomato with olive oil and seasonings, ensuring all the vegetables are well-covered with the seasonings. Place in a single layer on a baking sheet and roast for 25 minutes, tossing halfway through.
- Open the can of beans and warm either on the microwave or stove.
- While the vegetables are cooking, top the tostada shells with the refried beans. Place the tostadas on a separate baking sheet and sprinkle with the shredded cheese. Place in the oven and cook for 2-3 minutes until the beans are hot and the cheese is melted.
- Top the tostadas with the roasted vegetables and any other toppings you'd like.