Roasted Vegetable Tostadas with Chipotle Cream


6 servings
Vegetable oil cooking sprayvegetable cooking spray1
2 medium zucchini, cut into ½-inch cubeszucchini2
1 red bell pepper, cored, seeded and cut into ½-inch piecesred bell pepper1
One 1-pound butternut squash, peeled, seeded and diced into ½-inch cubes (3 cups)butternut squash1
¼ cup extra-virgin olive oilextra-virgin olive oil¼
2 teaspoons ground cuminground cumin2
1 ½ teaspoons dried oreganodried oregano leaves1 ½
1 teaspoon kosher saltkosher salt1
Six 6 ½ or 7 ½-inch diameter corn or whole grain tortillascorn tortilla6
½ cup extra-virgin olive oilextra-virgin olive oil½
Chipotle Cream
1 canned chipotle pepper, finely dicedchipotle chiles1
1 cup sour cream or refrigerated egg-free mayonnaise, such as Vegenaisesour cream1
1 tablespoon fresh lime juicelime juice1
1 teaspoon agaveagave nectar1


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.

Toss the zucchini, bell pepper, squash, oil, cumin, oregano and salt in a medium bowl. Spread the mixture in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.
Brush both sides of the tortillas with the oil using a pastry brush. Heat a 12-inch nonstick skillet over medium heat. Working in batches, cook the tortillas until crispy, 2 to 3 minutes on each side. Drain on paper towels.
Chipotle Cream
Mix the pepper, sour cream, lime juice and agave until smooth in a small bowl.

Spoon the vegetables on top of the tostadas and serve with a dollop of the chipotle cream.
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