Mexican dinners are quick and easy to prepare, as well as delicious and packed with nutrition.
This Roasted Vegetable and Refried Bean Tostada is sure to be a favorite in your house.
Tostadas are thought to have originated in Mexico around 2000 years ago.
Tostada is a Spanish word and means "toasted".
In Mexico, as well as other parts of Latin America, tostada is the name given for a variety of local dishes.
It usually refers to a flat or bowl-shaped tortilla that is deep fried or toasted, or uses a toasted ingredient as the main part of the dish.
What you will need:
- Champignon mushrooms,10 ounces, cleaned and quartered.
- Zucchini, 2 medium thinly sliced.
- Red bell pepper, 2 cut into 1 1/2-inch pieces.
- Olive oil, 4 tablespoons.
- Refried bean, 1-15-ounce can.
- Cheddar cheese, 4 ounces grated.
- Sour cream.
- Cilantro, fresh chopped.
- Spicy blend, 1-3 drops (click for recipe).
- Kosher salt.
- Hot salsa, fresh or from a jar.
- 8 Corn tortillas.
- 2" Rimmed baking sheets.
You can substitute any vegetable in the recipe you like.
Instructions
Heat oven to 450° F.
In a large pan add 2 tablespoons of olive oil and Spicy Blend, mix together and warm over medium low heat.
When oil is warmed add the vegetables mushrooms, zucchini and red bell peppers. Sauté vegetables until they reach the desired tenderness (5-15 minutes).
At the end of the cooking process season to taste with salt if desired. Transfer cooked vegetable to a medium bowl.
Place the tortillas on the baking sheets prepared with olive oil.
Brush tortillas lightly with the remaining tablespoon of oil, then spread with refried beans, and sprinkle with cheddar.
Bake until beans are warmed through and cheddar is melted, 5 to 10 minutes. Top with sautéed vegetables, sour cream, cilantro, and salsa.
READ my first article in this series, Aromatherapy Foods: Lemon Bar Recipe.
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