Roasted Veggie Tostadas
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Roasted Veggie Tostadas

Roasted Veggie Tostadas

with Tomato-Avocado Salsa

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:
Veggie
Allergens:
Wheat
Milk

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

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

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

(Contains Wheat)

½ cup

Mozzarella Cheese

(Contains Milk)

2 tablespoon

Sour Cream

(Contains Milk)

1 unit

Lime

Not included in your delivery

2 tablespoon

Olive Oil

1 pinch

Salt

1 pinch

Pepper

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Nutrition Values

/ per serving
Calories793 kcal
Energy (kJ)3318 kJ
Fat33 g
Saturated Fat0 g
Carbohydrate98 g
Sugar0 g
Dietary Fiber21 g
Protein32 g
Sodium0 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.

Utensils

Stove
Baking Sheet
Knife
Spoon
Bowl
Fork
Pot

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.

Roast vegetables in the oven
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.

Combine avocado, tomato and onions in a bowl
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.

Warm and mash the beans with a fork
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.

Place tortillas in the oven
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.

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