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+ servings

roasted veggie tostadas with avocado chipotle cream

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!