Thursday, November 8, 2012

Roasted Vegetable and Refried Bean Tostadas

Question - Where did tonight's recipe come from....

Answer -

I roasted the vegetables on Sunday and heated them up tonight. We really liked this dinner. The vegetables were delicious, never thought to roast zucchini. I used yellow squash in place of the mushrooms. This will be a nice change up from the Frittatta which we have quite often. And I could see adding more than just the roasted vegetables to this.

Here is my take on the recipe -

Ingredients -
1 yellow squash, thinly sliced
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
1 15-ounce can refried beans
4 ounces Cheddar, grated (1 cup)
sour cream, fresh cilantro leaves, and hot sauce, for serving

Method -
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.

What did we have for dinner a year ago?
Autumn Vegetable Bread Soup

What did we have for dinner 2 years ago?
 No Post : (

What did we have for dinner 3 years ago?
BQ Roast Beef with Cheddar Sandwiches

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