corn toastada topped with refried beans and roasted bell peppers, broccolini, red onions, zucchini and corn with cherry tomatoes and cilantro
Servings: 1 (click to scale)
Ingredients
- 2 each tortillas corn, 6"
- 4 Tbsp vegetarian refried beans canned
- 1 cup fresh broccolini
- 3 Tbsp fresh red bell peppers julienne sliced
- 3 Tbsp fresh zucchini sliced thin
- 3 Tbsp fresh corn kernels
- 2 cloves fresh garlic peeled, crushed
- 1/2 tsp chili powder
- 1 Tbsp canola oil
- 1/2 cup queso fresco cheese
- 5 each fresh cherry tomatoes quartered
- 1 tsp fresh cilantro chopped
- 2 Tbsp fresh red onions julienne sliced
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Instructions
- Place the tortillas on a sheet pan and place into a 350F oven for 7-10 minutes or until they turn golden brown and become stiff. Remove from the oven and set aside to cool.
- Heat the refried beans to 165F.
- Roughly chop the broccolini (including stem). Place into a bowl with peppers, zucchini, corn, garlic, chili powder and oil. Coat the vegetables well with oil and roast on a sheet tray for 10-15 minutes.
- Build the tostadas: Spread beans over each tortilla. Divide the roasted vegetables evenly between the tostadas. Garnish with queso fresco, tomato quarters and cilantro (including stems) and red onions.
Chef Tips
Don’t be afraid to swap different vegetables. This recipe is a great way to use leftovers.
Nutrition
Calories: 360kcal | Carbohydrates: 36g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Sodium: 490mg | Fiber: 9g | Sugar: 7g
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