Roasted Vegetable Tostadas with Chipotle Cream
The recipe Roasted Vegetable Tostadas with Chipotle Cream is ready in around 55 minutes and is definitely an awesome gluten free and lacto ovo vegetarian option for lovers of Mexican food. For $1.16 per serving, you get a side dish that serves 6. One serving contains 333 calories, 2g of protein, and 29g of fat. 21 person have made this recipe and would make it again. If you have olive oil, fat free mayonnaise, chipotle pepper, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. Overall, this recipe earns a solid spoonacular score of 78%. Similar recipes include roasted veggie tostadas with avocado chipotle cream, Italian-style roasted vegetable tostadas, and Chipotle Roasted Chicken And Vegetable Pizza.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
1 teaspoon agave
1 1-pound butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups)
1 canned chipotle pepper, finely diced
1 cup sour cream or refrigerated egg-free mayonnaise, such as Vegenaise
2 teaspoons ground cumin
1 teaspoon kosher salt
1 tablespoon fresh lime juice
1/4 cup extra-virgin olive oil
1/2 cup extra-virgin olive oil
1 1/2 teaspoons dried oregano
1 red bell pepper, cored, seeded and cut into 1/2-inch pieces
2 medium zucchini, cut into 1/2-inch cubes
Equipment:
baking paper
baking sheet
oven
bowl
pastry brush
frying pan
paper towels
Cooking instruction summary:
Watch how to make this recipe. Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray or line with parchment paper. For the vegetables: Toss the zucchini, bell pepper, squash, oil, cumin, oregano and salt in a medium bowl. Spread the mixture in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes. For the tostadas: Brush both sides of the tortillas with the oil using a pastry brush. Heat a 12-inch nonstick skillet over medium heat. Working in batches, cook the tortillas until crispy, 2 to 3 minutes on each side. Drain on paper towels. For the cream: Mix the pepper, sour cream, lime juice and agave until smooth in a small bowl. Spoon the vegetables on top of the tostadas and serve with a dollop of the chipotle cream.
Step by step:
1. Watch how to make this recipe.
2. Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray or line with parchment paper.
3. For the vegetables: Toss the zucchini, bell pepper, squash, oil, cumin, oregano and salt in a medium bowl.
4. Spread the mixture in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.
For the tostadas
1. Brush both sides of the tortillas with the oil using a pastry brush.
2. Heat a 12-inch nonstick skillet over medium heat. Working in batches, cook the tortillas until crispy, 2 to 3 minutes on each side.
3. Drain on paper towels.
For the cream
1. Mix the pepper, sour cream, lime juice and agave until smooth in a small bowl.
2. Spoon the vegetables on top of the tostadas and serve with a dollop of the chipotle cream.
Nutrition Information:
covered percent of daily need
