Roasted Vegetable Tostadas with Chipotle Cream

Total Time:
55 min
15 min
40 min

6 servings

  • Vegetables:
  • Vegetable oil cooking spray
  • 2 medium zucchini, cut into 1/2-inch cubes
  • 1 red bell pepper, cored, seeded and cut into 1/2-inch pieces
  • One 1-pound butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups)
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • Tostadas:
  • Six 6 1/2 or 7 1/2-inch diameter corn or whole grain tortillas
  • 1/2 cup extra-virgin olive oil
  • Chipotle Cream:
  • 1 canned chipotle pepper, finely diced
  • 1 cup sour cream or refrigerated egg-free mayonnaise, such as Vegenaise
  • 1 tablespoon fresh lime juice
  • 1 teaspoon agave
Watch how to make this recipe.
  • Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray or line with parchment paper.

  • For the vegetables: Toss the zucchini, bell pepper, squash, oil, cumin, oregano and salt in a medium bowl. Spread the mixture in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.

  • For the tostadas: Brush both sides of the tortillas with the oil using a pastry brush. Heat a 12-inch nonstick skillet over medium heat. Working in batches, cook the tortillas until crispy, 2 to 3 minutes on each side. Drain on paper towels.

  • For the cream: Mix the pepper, sour cream, lime juice and agave until smooth in a small bowl.

  • Spoon the vegetables on top of the tostadas and serve with a dollop of the chipotle cream

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