May 26, 2011
Roasted Vegetable Tostadas

Hello! I apologize for the lack of posts this month. I got back from Jamaica last week and have slowly been catching up on my recipes and posts. That being said, I have quite a few new Carribean inspired items for you so watch for those to go up this weekend/next week.

These tostadas are awesome! Roasted vegetable salsa & creamy pinto beans are the perfect topping for crisy corn shells. Make extra of this salsa, it’s great as a dip, salad topping, or mixed in with morning scrambles.

Roasted Vegetable Tostados

1 recipe roasted vegetable salsa, recipe follows
1 recipe creamy pinto beans, recipe follows
8 corn tortillas
Optional garnishes: cheese, lime juice, cilantro, sliced jalapenos

Heat a non-stick pan to medium-high heat. Add 1 corn tortilla at a time, and cook for 2-3 minutes per side until firm and slightly crispy. If you want your shells really crispy you can fry them in a tbsp. of oil but I find that a non-stick pan works just fine.

Top tostada with pinto beans and roasted vegetable salsa. Garnish how you prefer!

Roasted Vegetable Salsa
1 medium eggplant
5 roma tomatoes, chopped
1 red onion, chopped
1 red bell pepper, chopped
3 medium zucchini, chopped
1 tsp. cumin
1/4 cup lemon juice
2 jalapenos, minced

Preheat oven to 425 F. Peel the eggplant and chop. Place in a large bowl with the other cut vegetables and toss with 1 tbsp. canola oil. Place in oven and  roast 30-40 minutes until vegetables are soft. Remove from oven and let sit for 15 minutes. Place in a large bowl and toss with lemon juice, salt, pepper, cumin, and jalapenos.

Creamy Pinto Beans
1 tbsp. canola oil
2 garlic cloves, minced
1/2 white onion, finely diced
1.5 cups dried pinto beans, pre-soaked
1 tsp. smoked paprika
1 tsp. cumin
3 1/2 cups water

Place all ingredients in a stock-pot and bring to a boil. Reduce heat to low and cook for 1-1 1/2 hours stirring occasionally. You want the beans to be very soft so they are easier to mash. You can also do this in a pressure cooker or slow-cooker. If you use a pressure cooker, follow your directions for water amounts and cook time. Remove beans from heat and mash with a potato masher, fork, or immersion blender for more whipped beans (if you do it this way, you will need to add more liquid- water or broth).

Enjoy! Makes 8 tostadas. Per tostadas: 222 calories, 3.2g fat, 9g fat, 10g protein

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

  1. Sounds fantastic! There is no better way to amplify the flavors of vegetables than to roast them, so I’m all over this preparation.

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