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Roasted Vegetable Tostadas with Chipotle Cream

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  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 6 servings
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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


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


  1. 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.
  2. 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.
  3. 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.
  4. For the cream: Mix the pepper, sour cream, lime juice and agave until smooth in a small bowl.
  5. Spoon the vegetables on top of the tostadas and serve with a dollop of the chipotle cream.

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