Roasted Vegetable Tostadas with Chipotle Cream Recipe

Name: Roasted Vegetable Tostadas with Chipotle Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil cooking spray; 2 medium zucchini, cut into 1/2-inch cubes; 1 red bell pepper, cored, seeded and cut into 1/2-inch pieces; One 1-pound butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups); 1/4 cup extra-virgin olive oil; 2 teaspoons ground cumin; 1 1/2 teaspoons dried oregano; 1 teaspoon kosher salt; Six 6 1/2 or 7 1/2-inch diameter corn or whole grain tortillas; 1/2 cup extra-virgin olive oil; 1 canned chipotle pepper, finely diced; 1 cup sour cream or refrigerated egg-free mayonnaise, such as Vegenaise; 1 tablespoon fresh lime juice; 1 teaspoon agave

Servings: persons

Vegetable oil cooking spray
2 medium zucchini, cut into 1/2-inch cubes
1 red bell pepper, cored, seeded and cut into 1/2-inch pieces
One 1-pound butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups)
1/4 cup extra-virgin olive oil
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
Six 6 1/2 or 7 1/2-inch diameter corn or whole grain tortillas
1/2 cup extra-virgin olive oil
1 canned chipotle pepper, finely diced
1 cup sour cream or refrigerated egg-free mayonnaise, such as Vegenaise
1 tablespoon fresh lime juice
1 teaspoon agave

1
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.
2
For the vegetables: Toss the zucchini, bell pepper, squash, oil, cumin, oregano and salt in a medium bowl.
3
Spread the mixture in a single layer on the prepared baking sheet.
4
Roast until the vegetables are golden and tender, 25 to 30 minutes.
5
For the tostadas: Brush both sides of the tortillas with the oil using a pastry brush.
6
Heat a 12-inch nonstick skillet over medium heat.
7
Working in batches, cook the tortillas until crispy, 2 to 3 minutes on each side.
8
Drain on paper towels.
9
For the cream: Mix the pepper, sour cream, lime juice and agave until smooth in a small bowl.
10
Spoon the vegetables on top of the tostadas and serve with a dollop of the chipotle cream

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Vegetable oil cooking spray, 2 medium zucchini, cut into 1/2-inch cubes, 1 red bell pepper, cored, seeded and cut into 1/2-inch pieces, One 1-pound butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups), and more.

Yes, Roasted Vegetable Tostadas with Chipotle Cream falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Tostadas with Chipotle Cream

How did you like this recipe?

Frequently Asked Questions