Roasted Vegetable and Refried Bean Tostadas

Name: Roasted Vegetable and Refried Bean Tostadas
Total time: 50 min
Ingredients: 10 ounces button mushrooms, trimmed and quartered; 2 zucchini (about 1 pound), thinly sliced; 2 red bell peppers, cut into 1 1/2-inch pieces; 3 tablespoons olive oil; kosher salt; 8 corn tortillas; 1 15-ounce can refried beans; 4 ounces Cheddar, grated (1 cup); sour cream, fresh cilantro leaves, and hot sauce, for serving

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Total: 50 minutes

Servings: 4

Author : Charlyne Mattox

Roasted Vegetable and Refried Bean Tostadas

Ingredients

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10 ounces button mushrooms, trimmed and quartered2 zucchini (about 1 pound), thinly sliced2 red bell peppers, cut into 1 1/2-inch pieces3 tablespoons olive oilkosher salt8 corn tortillas1 15-ounce can refried beans4 ounces Cheddar, grated (1 cup)sour cream, fresh cilantro leaves, and hot sauce, for serving

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Instructions

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Step 1

Heat oven to 450° F. On 2 rimmed baking sheets, toss the mushrooms, zucchini, and bell peppers with 2 tablespoons of the oil and ½ teaspoon salt. Roast, tossing once and rotating the sheets halfway through, until the vegetables are tender, 20 to 25 minutes. Transfer to a medium bowl.

Step 2

Place the tortillas on the baking sheets. Dividing evenly, brush with the remaining tablespoon of oil, spread with the refried beans, and sprinkle with the Cheddar. Bake until the beans are warm and the Cheddar is melted, 5 to 7 minutes. Top with the vegetables, sour cream, cilantro, and hot sauce.