Skip to main content
You have permission to edit this article.
Edit
Gretchen's table: Roasted vegetable tostadas

Gretchen's table: Roasted vegetable tostadas

  • Updated
  • 0

When it comes to getting a dinner everyone can agree on on the table, and quickly, you simply can't go wrong with tacos. They're crunchy, kid-friendly and can hold just about anything you can think of, which means you probably have all the goods in your fridge and pantry.

But lately, I've been getting bored with the same old, same old. So this week, I decided to shake things up and make tostadas instead.

"Tostada" is Spanish for "toasted," and that's exactly what they are — corn tortillas that are toasted in the oven or fried in oil until they're brown and crispy and then used as a base for any flavor combination you can think of.

I decided to go vegetarian, starting with a layer of seasoned and smashed pinto beans followed by roasted sweet potato, red bell pepper and red onion. I also threw on some shredded iceberg lettuce for extra crunch and fresh-made pico de gallo for color. Crumbled queso fresco and a tangy lime crema add the crowning touch.

The joy of this recipe is that you can pick and choose whatever ingredients make you happy. Feel free to also play around with seasoned ground beef or chicken, chorizo, scrambled eggs, shredded cheese, jarred salsa and pickled jalapenos.

I stacked the tostadas in two layers for a heartier meal, but it can be made with just one layer.

Premade tostada shells can be found in the international aisle of most larger grocery store. They also can be made pretty easily from scratch.

Drizzle corn tortillas with a little oil, spread it on with your fingers and then place on a cookie sheet. Bake in a 350-degree oven until crispy and golden brown, about 4 minutes per side. Or fry corn tortillas in a skillet with about 1/4 inch of oil until they sizzle and turn golden brown, about 45 seconds per side, then drain on paper towels. They should be super crispy.

To make lime crema, add the juice and zest of 1 lime and a generous pinch of salt to 1 cup of sour cream and whisk until well combined and creamy.

———

ROASTED VEGETABLES TOSTADAS

PG tested

For roasted veggies

3 sweet potatoes, peeled and cubed

2 red bell peppers, seeded and sliced

1 red onion, sliced thin

2 teaspoons chili powder

Kosher salt

1 tablespoon oil

For bean layer

1 (15-ounce) can pinto beans, rinsed and drained

1/2 teaspoon cumin, or more to taste

1 teaspoon chili powder

1/4 cup minced white onion

Generous pinch of salt

For pico de gallo

1 cup diced fresh tomato

1 jalapeno, seeded and finely diced

1/4 small red onion, diced

1 garlic clove, finely diced

Juice of 1/2 lime

Chopped cilantro, to taste

Salt, to taste

For tostadas

8 packaged tostadas

Shredded iceberg lettuce

1/2 cup crumbled queso fresco, or finely shredded Monterey jack cheese

Diced avocado, optional

Chopped cilantro, optional

Lime crema, optional

Prepare vegetables: Place sweet potatoes, peppers and red onion in a large bowl. Season with chili powder and a generous pinch of salt. Then toss with oil.

Transfer to a rimmed baking sheet and roast veggies in a preheated 450-degree oven until tender, tossing halfway through, about 25 to 30 minutes.

While veggies are roasting, prepare beans. Combine drained pinto beans, cumin, chili powder and onion in a small saucepan. Cook over medium-high heat for about 10 minutes, until beans and onions soften. Mash with a fork and keep warm.

Prepare pico de gallo: In a medium bowl, combine the diced tomato, jalapeño, onion, garlic, lime juice, cilantro and a generous pinch of salt. Stir to combine, adding more salt if necessary.

Let rest for 15 minutes before serving so flavors can mingle.

Assemble tostadas: Spread a tostada shell with mashed beans. Top with shredded lettuce, roasted vegetables, pico de gallo, crumbled or shredded cheese, diced avocado, and chopped cilantro if using. Drizzle lime crema on top, and then repeat with a second layer. Serve immediately.

Serves 4.

— Gretchen McKay

Satisfy your cravings

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

Related to this story

Most Popular

  • Updated

When most people think of indulgent, deep-fried dough to eat en masse before Lent begins, their minds probably turn to the Creole staple, beignets. But New Orleans does not have a monopoly on Fat Tuesday or on doughnuts. For Polish-Americans, the day before Lent is all about pączki. Amazing Dessert Recipes to Try at Home.

  • Updated

Are you missing those days of going out to the bar with your friends and grabbing a beer or cocktail after work? We assure you that you’ re not alone. It may be difficult to participate in those activities in the world we’ re living in now, but you could take all this time at home to become your own personal bartender and learn to make some staple drinks, like this easy...

  • Updated

Tik Tok is the place to be for food trends. The app gave us whipped coffee, feta pasta and that insanely helpful tortilla hack... but the latest craze dominating the internet is oatmeal. Sure, when you think of oatmeal your mind probably wanders to a bowl of soggy oats that your parents convinced you was a top tier breakfast back in the day.

  • Updated

Serve mushrooms in a creamy sauce over thick egg noodles for this quick vegetarian dinner. The meaty mushrooms add texture and mustard, smoked paprika and dried thyme spice up the flavor. Along with these ingredients, Worcestershire sauce gives the stroganoff a tangy and slightly sweet flavor. The sauce is made with anchovies. To make this a vegetarian recipe, several vegan or vegetarian ...

  • Updated

While you can always head to your favorite cafe to partake in this particular soup, with this copycat Panera Bread recipe you can have bowls and bowls of broccoli cheddar soup at home in just about one hour.

  • Updated

Banana bread was one of the most-searched recipes online during the early days of the coronavirus pandemic, and for so many good reasons. It’s cheap and easy to make, features over-ripe fruit that might otherwise get tossed and strikes a chord of comfort and familiarity. With the recent unrest in our nation’s capital and stress over the slow rollout of the COVID-19 vaccine, many of us are ...

Get up-to-the-minute news sent straight to your device.

Topics