I'm not sure if y'all know this yet, but I l-o-o-o-ve Mexican food.
For whatever reason, I haven't blogged about many of the Mexican-style recipes I have made. Maybe it is because they are usually so easy to put together that I don't really think of them as "recipes"... but more as weekly dinner necessities. I am a huge avocado, salsa, queso, quesadilla, nacho, etc., etc., girl.
I'm also big on margaritas and lime-flavored tortilla chips... but that is a completely different story.
Such a bad picture. It was dark. And this is blurry.
Take my word for the deliciousness! Pretty please?
These tostadas take the cake over any Mexican recipes I have ever made in my kitchen.
And that is saying something because I loved my shredded chicken enchiladas,
These delicious, fresh veggies turn into.....
...these sweet, charred, smokey, fajita-like, roasted veggies....
...to make the best darn tostada there ever was.
Roasted Veggie Mexican Tostadas
recipe by Real Simple Magazine
- 10 oz button mushrooms, trimmed and quartered
- 2 zucchini, thinly sliced
- 10 sweet baby bell peppers or 2 bell peppers, cut into 1 1/2-inch pieces
- 3 tablespoons olive oil
- kosher salt
- 8 corn tortillas
- 1 15-oz can refried beans
- 4 oz cheddar cheese, grated (1 cup)
- sour cream, cilantro, hot sauce, and avocado for serving
- Heat oven to 450* F. Toss the mushrooms, zucchini, and bell peppers with 2 tablespoons of the oil and 1/2 teaspoon of salt on two rimmed baking sheets. Roast, tossing once and rotating sheets halfway through, until the vegetables are tender, 20-25 minutes. Transfer to medium bowl.
- Place tortillas on baking sheet. Dividing evenly, brush remaining tablespoon of oil, spread with the refried beans, and sprinkle with cheddar. Bake until the beans are warm and the cheddar is melted, 5-7 minutes.
- Top with veggies, sour cream, cilantro, hot sauce, and avocado.
PS. I created my blog header all on my own.
What do y'all think?! :)