Roasted Vegetable Tostadas

• Vegetarian
• Gluten free

• Produce

  • 2 Bell peppers
  • 2 cups Broccoli florets
  • 1/4 cup Cilantro
  • 1 cup Corn, fresh
  • 1 Garlic clove
  • 1 cup Grape tomatoes
  • 1/2 cup Scallions
  • 1 Serrano pepper

• Canned Goods

  • 1 can El paso fat free refried beans, Old

• Condiments

  • 1 tbsp Lime juice

• Oils & Vinegars

  • 2 tbsp Spoons olive oil

• Bread & Baked Goods

  • 12 1 box old el paso tostada shells, Old

• Dairy

  • 1/2 cup Queso fresco
  • 1 1/2 cups Sour cream

Found on aspicyperspective.com

Ingredients

• 1 box Old El Paso tostada shells (12)
• 1 can Old El Paso Fat Free Refried Beans (or Vegetarian Refried Beans)
• 2 cups broccoli florets
• 2 bell peppers, red and yellow, sliced and cut in 2 inch pieces
• 3 small zucchini, cut into 2 inch spears.
• 1 cup grape tomatoes, halved
• 1 cup fresh corn
• 1/2 cup chopped scallions
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped cilantro
• 2 tablespoon spoons olive oil
• 1 1/2 cups sour cream (could be low fat)
• 1 serrano pepper, seeded
• 1 tablespoon lime juice
• 1 garlic clove

Directions

• Preheat the oven to 450 degrees F. Line several baking sheets with parchment paper. Then chop all the vegetables. Lay the broccoli, bell peppers, and zucchini in a single layer on the baking sheets. Drizzle them lightly with olive oil and sprinkle with salt and pepper. Roast the vegetables in the oven for 10-15 minutes, until tender, but not mushy. Meanwhile, warm the refried beans in a small sauce pot over medium heat. Then drain the sour cream so it is as firm as possible and place the sour cream, serrano pepper, lime juice, and garlic in the blender. Puree until smooth and salt to taste. Place the sliced tomatoes, corn, scallions, and cilantro in a small bowl. Sprinkle with salt and pepper, then toss. Once the roasted vegetables are out of the oven. Slather each Old El Paso tostada shell with a dollop of refried beans. Top them with the roasted vegetables, corn salsa, and a sprinkling of crumbles queso fresco. Then drizzle the Serrano Crema over the top and serve!