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roasted veggie tostadas with avocado chipotle cream

roasted veggie tostadas 2

Things I never thought I’d hear Marc say:

1.  Let’s look at your ‘new house’ Pinterest page.

2.  There are actually a lot of good ideas on Pinterest.

3.  Let’s go couch shopping.

4. These veggie tostadas are awesome.

roasted veggie tostadas 2

That last one really blew me away.  I knew these tostadas were good because, um, I was eating them too, but I could also live off kale, sweet potatoes, and Sriracha every night whereas my husband needs some meat in his life.  Or at least I thought he did.  I almost pulled out some chicken from the freezer, just for him to put on these tostadas.  Turns out, he didn’t even miss the meat.

I really think the secret in making vegetables appealing for non-veggie lovers is roasting them.  I’ve said it before (like a hundred times) but I’m gonna say it again: it brings out so much flavor!  I used sweet potatoes, onions, zucchini, mushrooms and bell peppers for these tostadas but you can definitely modify according to what you have on hand and what you like.  I think these would also be great with asparagus, eggplant, brussels sprouts, broccoli and cauliflower. 

These tostads are a really fun and healthy way to get your Mexican food fix without drowning in grease and cheese.  Who knows, maybe you’ll surprise a meat-eater with how food they are, too?

roasted veggie tostadas 3


roasted veggie tostadas with avocado chipotle cream

Print Rate
Servings: 4 servings


  • 1 medium sweet potato peeled and diced
  • 1 zucchini diced
  • 1 red onion sliced
  • 8 oz mushrooms diced
  • 1 red bell pepper stem and seeds removed and diced
  • 3 cloves garlic minced
  • 2-3 tbsp olive oil
  • 1 tsp cumin
  • salt & pepper to taste
  • 1 14 oz can black beans
  • corn or flour tortillas we used corn
  • shredded cheddar or Mexican cheese
  • juice of 1 lime

for the avocado chipotle cream:

  • 1 avocado pit removed
  • 1 tbsp chipotle adobo sauce from a can of chipotles en adobo
  • 1/2 cup plain Greek yogurt
  • 1/2 tsp salt


  • Preheat oven to 400 degrees F.
  • Combine all diced veggies with garlic, olive oil, cumin, salt and pepper.
  • Divide among 2 baking sheets lined with aluminum foil and lightly sprayed with cooking spray.
  • Roast in preheated oven for 35-45 minutes, tossing the veggies and rotating the pans halfway through. I like my veggies on the crispy side so I opt towards the 40-45 minute range but you can roast them according to your liking.
  • While the veggies are roasting, you can make the avocado chipotle cream.
  • Combine all ingredients in food processor and blend until pureed.
  • Once veggies are roasted, toss them with black beans.
  • Place corn tortillas on baking sheet, top with about 1/2-3/4 cup of veggie mixture and sprinkle with cheese.
  • Place back in oven and bake another 10 minutes, until cheese is melted and tortillas are a little crispy.
  • Top with chipotle avocado cream, a squeeze of lime juice, and enjoy!
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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  1. I make a nearly identical meal that my meat-loving boyfriend also LOVES–we call them my veggie tacos! The avocado chipotle cream, however, is new to me–I’ll have to try it out next time!

  2. haha I love when I make a meatless meal that my husband doesn’t complain about for the lack of meat! These tostadas sound awesome – I could live off of sweet potatoes too!