Friday, June 22, 2012

Roasted Vegetable and Refried Bean Tostadas

I made this the other day from fresh vegetables from the farmer's market, including mushrooms from Primordia Mushroom Farm in Lenhartsville, PA. I love them so much. They have amazing mushrooms at the market every week. Anywho, this recipe should have been awesome but in reality was totally boring. I even spiced it up with some hot sauce, and it was still pretty boring. It was a good dinner but I wouldn't make it again.


Roasted Vegetable and Refried Bean Tostadas
Real Simple, May 2012

10 ounces button mushrooms -- trimmed and quartered
2 zucchini -- (about 1 pound) thinly sliced
2 red bell peppers -- cut into 1 1/2-inch pieces
3 tablespoons olive oil
kosher salt
8 corn tortillas
15 ounces refried beans
4 ounces Cheddar -- grated (1 cup)
sour cream -- fresh cilantro leaves, and hot sauce, for serving

Heat oven to 450° F. On 2 rimmed baking sheets, toss the mushrooms, zucchini, and bell peppers with 2 tablespoons of the oil and 1/2 teaspoon salt. Roast, tossing once and rotating the sheets halfway through, until the vegetables are tender, 20 to 25 minutes. Transfer to a medium bowl.

Place the tortillas on the baking sheets. Dividing evenly, brush with the remaining tablespoon of oil, spread with the refried beans, and sprinkle with the Cheddar. Bake until the beans are warm and the Cheddar is melted, 5 to 7 minutes. Top with the vegetables, sour cream, cilantro, and hot sauce.

Servings: 4

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