HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Vegetable Tostadas With Tomato Avocado Salsa
Roasted Vegetable Tostadas with Tomato-Avocado Salsa

Roasted Vegetable Tostadas with Tomato-Avocado Salsa

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A real flavor fiesta, these tostadas are topped with creamy black beans and cheese, along with hearty roasted zucchini and poblano peppers. Top it with a tomato-avocado salad, some sour cream, and the party’s just getting started!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

16 ounce


26.8 ounce

Black Beans

2 unit

Poblano Pepper

2 unit


2 unit


2 unit

Roma Tomato

2 unit

Red Onion

8 piece

Flour Tortilla


4 ounce

Mozzarella Cheese


2 ounce

Sour Cream


Not included in your delivery

4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories739 kcal
Energy (kJ)3092 kJ
Fat30 g
Saturated Fat9 g
Carbohydrate79 g
Sugar8 g
Dietary Fiber28 g
Protein32 g
Sodium654 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Sheet
Instructionsarrow up iconarrow up icon

Preheat the oven to 400 degrees. Slice the zucchini into ½-inch rounds. Core, seed, and remove the white ribs from the poblano, then thinly slice. Place the tortillas on a baking sheet and bake for about 4 minutes, until crispy. Set aside.


Toss the zucchini and poblano on the same baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 20 minutes, tossing halfway through cooking, until tender and golden brown.


Meanwhile, halve, pit, and dice the avocado. Halve, peel, and finely dice ¼ cup red onion. Core, seed, and dice the tomato. Halve the lime.


Make the tomato-avocado salsa: Toss the tomato, onion (to taste), and avocado in a medium bowl with a drizzle of olive oil, a squeeze of lime, and a pinch of salt and pepper.


In a small pot, heat the black beans and their liquid over medium-low heat, stirring occasionally. Once warmed through, mash with a fork until fairly smooth. Season with salt and pepper.


Make the tostadas: spread the mashed black beans onto the crispy tortillas. Top with the mozzarella and roasted vegetables. Place on a baking sheet and bake for about 5 minutes, until the cheese has melted.


Top the tostadas with the tomato-avocado salsa and a dollop of sour cream. Finish with a squeeze of lime, if desired. Enjoy!