2. There are actually a lot of good ideas on Pinterest.
3. Let’s go couch shopping.
4. These veggie tostadas are awesome.
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 with avocado chipotle cream
1tbspchipotle adobo saucefrom a can of chipotles en adobo
1/2cupplain Greek yogurt
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!