If you are using a screen reader and are having problems using this website, please call 1-646-846-3663 for assistance.
HelloFresh
HelloFreshOur Plans
How It Works
Our Menus
WineGifts
Roasted Veggie Tostadas

Roasted Veggie Tostadas

with Tomato-Avocado Salsa

Rated 3.5 / 4
Rate this recipe
Download the recipe
Read more

A real 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 salsa, some sore cream, and the party's just getting started!

Tags:Nut freeVegetarian
Allergens:WheatMilk
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

1 unit

Zucchini

1 can

Black Beans

1 unit

Poblano Pepper

1 unit

Avocado

1 unit

Tomato

1 unit

Red Onion

4 unit

Flour Tortilla

(ContainsWheat)

½ cup

Mozzarella Cheese

(ContainsMilk)

2 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Lime

Not included in your delivery

2 tablespoon

Olive Oil

1 pinch

Salt

1 pinch

Pepper

Nutrition Values/ per serving
Nutrition Values/ per serving
Energy (kJ)3317.9120000000003 kJ
Calories793 kcal
Fat33 g
Carbohydrate98 g
Dietary Fiber21 g
Protein32 g
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.
Utensils
Utensils
Stove
Baking Sheet
Knife
Spoon
Bowl
Fork
Pot
InstructionsPDF
Instructions
1

Preheat oven to 400 degrees. Place the tortillas on a baking sheet and bake for about 4 minutes, until crispy. Set aside. Meanwhile, slice the zucchini into 1/2-inch rounds. Core, seed, and remove the white veins form the poblano, then thinly slice.

2

Toss zucchini and poblanos with 1 tablespoon olive oil, salt, and pepper. Spread out on the same pan you used for tortillas and roast for 20 minutes in the oven, tossing halfway through.

3

Meanwhile halve and pit the avocado. Scoop out the flesh with a spoon and cube. Peel, halve, and finely chop the red onion. Cube the tomato, removing the tough core. Halve the lime.

4

Combine the tomato, onion, and avocado in a bowl and drizzle with 1 tablespoon olive oil, juice of half the lime, and a pinch of salt and pepper. Set aside.

5

In a small pot, heat up the black beans and their liquid with a pinch of salt over medium-low heat, stirring occasionally. Once warmed through, mash with a fork.

6

Spread some mashed beans on the crispy tortillas. Sprinkle with mozzarella cheese and top with roasted veggies. Place in the oven for about 5 minutes, until cheese has melted.

7

Top the tostadas with tomato and avocado salsa and a dollop of sour cream.