Vegetable Tostadas - Love of Food

Vegetable Tostadas

Tortilla topped with refried beans, cheddar cheese, lettuce, tomato, salsa, queso fresco and roasted root vegetables.

By: Greig Marciw, Signature Chef

Prep Time: 4 hours and 8 to 10 minutes
Cook Time: 45 to 49 minutes

RECIPE
REVIEWS (0)

Servings:

Yield: 4 Servings

Ingredients:

Roasted Sweet & Spicy Root Vegetables:
¾ cup canola oil
1/3 cup honey
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 ½ teaspoons Kosher salt
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
1 diced medium red onion
1 cup peeled and diced carrots
1 cup peeled and diced sweet potatoes
3 cups peeled and diced butternut squash

Roasted Tomato Salsa:
1 small tomato, cut in quarters
½ small red onion, cut in half
¾ teaspoon chopped green onions
½ jalapeno pepper, remove seeds and cut in half
1 teaspoon chopped fresh cilantro leaves
1 teaspoon lime juice
1/8 teaspoon Kosher salt
1/8 teaspoon ground black pepper
1 dash of ground cumin

Cilantro Refried Beans:
2 ½ teaspoons canola oil
2 ½ teaspoons finely chopped jalapeno peppers
1 Tablespoon finely chopped fresh garlic cloves
1 teaspoon ground cumin
1 can (15 ounce) low sodium cannellini beans, rinsed and drained
1 Tablespoon water
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
1/3 cup chopped fresh cilantro leaves

Vegetable Tostadas:
8 (6-inch) yellow corn tortillas
Oil for deep fat frying
1 cup shredded cheddar cheese
1 cup shredded lettuce
¾ cup diced tomatoes
1 cup crumbled queso fresco cheese
4 teaspoons thinly sliced green onions

Allergens:

Milk

Nutritional Information

Directions:

To Prepare Roasted Sweet & Spicy Root Vegetables:
In a stainless-steel bowl, combine oil, honey, cumin, coriander, salt, cinnamon and cayenne pepper. Mix well for marinade. In another stainless-steel bowl, combine onions, carrots, sweet potatoes and squash. Add marinade to vegetables. Toss to evenly coat and distribute. Cover and place in refrigerator for 4 hours to marinade. Drain and discard excess marinade when ready to cook. Coat a sheet pan with cooking oil spray. Place vegetables in single layer on sheet pan. Do not overcrowd. Roast vegetables in a preheated 350-degree Fahrenheit oven for 20 minutes or until golden. Serve warm.
To Prepare Roasted Tomato Salsa:
Place tomatoes, red onions, green onions and jalapenos on a sheet pan. Spray with cooking oil spray. Roast in a pre-heated 400-degree Fahrenheit oven for 17 minutes or until soft and lightly golden. Place cooled vegetables, cilantro, lime juice, salt, pepper and cumin in a food processor or blender. Pulse until chunky consistency. Cover and place in the refrigerator until ready to use.
To Prepare Cilantro Refried Beans:
NOTE: Use gloves to seed peppers. Pepper juice can burn eyes. Wash hands thoroughly with soap and water after seeding
peppers.
In a saucepan, heat oil over medium-high heat. Add jalapeno, garlic and cumin. Sauté for 1 minute or until fragrant. Add beans, water, salt and pepper. Simmer for 3 to 5 minutes or until liquid has absorbed. Remove from heat. Using the back of spoon, mash beans. Fold in chopped cilantro. Serve warm.
To Prepare Vegetable Tostadas:
Deep fry tortilla for 2 to 3 minutes or until evenly golden brown and crisp. Drain well.
NOTE: Alternately, place tortillas on a sheet pan. Coat with cooking spray and bake in a preheated 400-degree Fahrenheit oven for about 4 minutes per side or until crispy and golden.
In order, top each tortilla with:
-¼ cup cilantro refried beans
-2 Tablespoons shredded cheddar cheese
-2 Tablespoons shredded lettuce
-1 ½ Tablespoons diced tomatoes
-1/2 cup roasted root vegetables
-2 Tablespoons crumbled queso fresco
-1 Tablespoon roasted salsa
-1/2 tsp green onions.
Plate 2 tostadas onto each serving dish. Enjoy immediately!