Crispy Roasted Veggie Tostadas with Tomato Avocado Salsa

Get ready for a flavor fiesta with these crispy roasted veggie tostadas! They’re piled high with creamy black beans, melted mozzarella and hearty roasted zucchini and poblano peppers. The real star is the fresh tomato-avocado salsa that adds a bright, zesty finish.

Perfect for a quick weeknight dinner or a fun weekend meal, these tostadas are fully vegetarian and packed with texture and taste. Top them with a dollop of sour cream for extra creaminess and you’ve got a dish that’s sure to become a favorite.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 can Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 pinch SaltView ingredient guideLike ingredientDislike ingredient

1 pinch PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Place tortillas on a baking sheet and bake for about 4 minutes until crispy. Set aside.
2. Slice zucchini into 1/2-inch rounds. Core, seed and remove white veins from poblano, then thinly slice.
3. Toss zucchini and poblano with 1 tablespoon olive oil, salt and pepper. Spread on the same baking sheet and roast for 20 minutes, tossing halfway.
4. Meanwhile, halve and pit avocado. Scoop out flesh and cube. Peel and finely chop red onion. Cube tomato, removing core. Halve lime.
5. In a bowl, combine tomato, onion and avocado. Drizzle with 1 tablespoon olive oil, juice of half the lime and a pinch of salt and pepper. Set aside.
6. In a small pot, heat black beans with their liquid and a pinch of salt over medium-low, stirring occasionally. Once warm, mash with a fork.
7. Spread mashed beans on crispy tortillas. Sprinkle with mozzarella and top with roasted veggies. Return to oven for about 5 minutes until cheese melts.
8. Top tostadas with tomato-avocado salsa and a dollop of sour cream. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. They may be smaller, so adjust the number accordingly. Bake them a bit longer to get crispy.

How do I store leftovers?

Store components separately: keep the salsa in an airtight container in the fridge for up to 2 days and reheat tostadas in the oven to maintain crispness.

Can I make this vegan?

Absolutely! Omit the mozzarella and sour cream or use vegan alternatives. The beans and veggies are already plant-based.