Roasted Vegetable and Refried Bean Tostadas

Roasting veggies really makes your house smell good! I thought I was roasting too many veggies, but they really shrink up in the oven! This was really good, and I used this opportunity to try out some vegan shredded Cheddar. It was good! It didn’t melt as well as regular cheddar does, but it tasted fine. I am going to buy vegan Cheddar whenever I can now. I served this with some vegan sour cream and some guacamole on the side, so this was a total vegan meal. I also made some Mexican rice to go with it. Ole!

rating: 9

Roasted Vegetable and Refried Bean Tostadas
(Real Simple)

Serves 4| Hands-On Time: 15m| Total Time: 50m


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 tbsp olive oil
kosher salt
8 corn tortillas
1 15-ounce can refried beans
4 ounces Cheddar, grated (1 cup)- I used vegan Cheddar
sour cream, fresh cilantro leaves, and hot sauce, for serving ( and I added some guacamole)


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.
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.

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