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Tostadas are a beloved staple in Mexican cuisine, known for their crispy base and endless versatility. At their core, tostadas provide a canvas for a variety of toppings, allowing for creativity and personalization in every bite. Today, we’re elevating this classic dish with an explosion of color and flavor by featuring roasted rainbow vegetables. This recipe not only showcases the beautiful hues of nature’s bounty but also packs a nutritional punch, making it an ideal choice for health-conscious individuals and families alike.

Roasted Rainbow Veggie Tostadas

Discover the vibrant and delicious world of Roasted Rainbow Veggie Tostadas! This easy recipe elevates a classic Mexican dish with a colorful mix of roasted bell peppers, zucchini, eggplant, and onion. Each bite is packed with flavor and nutrients, making it perfect for busy nights or entertaining guests. With a crispy tostada base and endless topping possibilities, get ready to embrace creativity in your kitchen while enjoying a healthy and satisfying meal.
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Ingredients
  

For the roasted veggies:

1 medium red bell pepper, diced

1 medium yellow bell pepper, diced

1 medium zucchini, diced

1 medium yellow squash, diced

1 cup cherry tomatoes, halved

1 red onion, diced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

For the tostadas:

8 corn tostada shells

1 cup black beans, rinsed and drained

1 cup crumbled queso fresco or feta cheese

1 avocado, sliced

1 cup fresh cilantro leaves, chopped

Lime wedges, for serving

Optional: Hot sauce or salsa for drizzling

Instructions
 

Preheat the oven to 425°F (220°C).

    Prepare the veggies: In a large mixing bowl, combine the diced red bell pepper, yellow bell pepper, zucchini, yellow squash, cherry tomatoes, and red onion.

      Season the veggies: Drizzle the olive oil over the veggies and sprinkle the smoked paprika, garlic powder, salt, and pepper. Toss everything well to ensure the vegetables are evenly coated.

        Roast the veggies: Spread the seasoned veggies onto a large baking sheet in an even layer. Roast in the preheated oven for 20-25 minutes, or until they are tender and lightly browned, stirring halfway through.

          Prepare the tostadas: While the vegetables are roasting, arrange the corn tostada shells on a separate baking sheet and warm them in the oven for about 5 minutes, or until crispy.

            Assemble the tostadas: Once the veggies are done roasting and the tostadas are warm, start building your tostadas. Spread a layer of black beans on each tostada shell, followed by a generous portion of the roasted veggies.

              Top it off: Sprinkle the crumbled queso fresco or feta over the top, and add slices of avocado, and a handful of fresh cilantro.

                Serve: Squeeze fresh lime juice over the assembled tostadas and serve them with lime wedges on the side. Add hot sauce or salsa if desired for an extra kick.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4