Grilled Veggie Tostadas with Ancho Chile Sour Cream

These grilled vegetable tostadas are a vibrant and satisfying dish that brings together smoky charred veggies, creamy ancho chile sour cream and bright cilantro-lime flavors. Perfect for a quick weeknight dinner or a fun weekend lunch, they’re as delicious as they are colorful.

Start by grilling your favorite vegetables until tender and lightly charred, then pile them onto crispy tostada shells. A drizzle of ancho chile sour cream adds a subtle heat and richness, while fresh cilantro and a squeeze of lime tie it all together. Serve with extra lime wedges for a burst of citrus.

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Ingredients

1 large zucchini, sliced lengthwiseView ingredient guideLike ingredientDislike ingredient

1 red bell pepper, seeded and quarteredView ingredient guideLike ingredientDislike ingredient

1 yellow bell pepper, seeded and quarteredView ingredient guideLike ingredientDislike ingredient

1 red onion, cut into 1/2-inch roundsView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

8 tostada shellsView ingredient guideLike ingredientDislike ingredient

1/2 cup sour creamView ingredient guideLike ingredientDislike ingredient

1 teaspoon ancho chile powderView ingredient guideLike ingredientDislike ingredient

Juice of 1 limeView ingredient guideLike ingredientDislike ingredient

1/4 cup chopped fresh cilantroView ingredient guideLike ingredientDislike ingredient

Lime wedges for servingView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat a grill or grill pan to medium-high heat.
2. In a large bowl, toss the zucchini, bell peppers and red onion with olive oil, salt and pepper.
3. Grill the vegetables, turning occasionally, until tender and charred, about 8-10 minutes. Remove from grill and let cool slightly.
4. While vegetables cool, make the ancho chile sour cream: In a small bowl, combine sour cream, ancho chile powder and lime juice. Stir until smooth. Season with salt to taste.
5. Slice the grilled vegetables into bite-sized pieces.
6. Place tostada shells on serving plates. Divide the grilled vegetables evenly among the tostadas.
7. Drizzle each tostada with the ancho chile sour cream, then sprinkle with chopped cilantro.
8. Serve immediately with lime wedges on the side.

Recipe Tips

FAQ

Can I use other vegetables?

Absolutely! Try adding grilled corn, mushrooms or even sliced jalapeños for extra heat.

How do I make this vegan?

Substitute the sour cream with a plant-based version or use a cashew cream blended with lime and ancho chile powder.

Can I use store-bought tostada shells?

Yes, store-bought tostada shells work perfectly. You can also fry your own corn tortillas for a homemade touch.