Roasted Veggie Tostadas

Roasted Veggie Tostadas

with Tomato-Avocado Salsa

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.5 / 4out of 384 ratings
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:Veggie
Allergens:WheatMilk

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
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

(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 Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Stove
Baking Sheet
Knife
Spoon
Bowl
Fork
Pot
Instructionsarrow up iconarrow up icon
download icondownload icon
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
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
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
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
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.