Let’s get into it. Right into it!
Roasted Mushroom, Zucchini, and Bean Tostadas.
Need I say more?
I love this recipe. It’s so good and so healthy.
Total time from start to finish is just under an hour. I make it this once a week and double the recipe, cause I love love love leftovers.
Here it is!
- 10 oz Button Mushrooms trimmed and quartered
- 2 Zucchini thinly sliced
- 2 Red Bell Peppers cut into 1 inch pieces
- 3 tbsp Coconut Oil
- Kosher Salt
- 8 Corn Tortillas
- 1 15 oz can Pinto Beans
- 4 oz Daiya Cheddar Cheese (My favorite)
- Thatta Gurl Sour Cream
- 1/2 bunch Cilantro chopped
- Your favorite hot sauce (I heart Cholula)
Heat oven to 450 degrees.
On two rimmed baking sheets, toss the mushrooms, zucchini, and bell peppers with 2 tbsp of oil and 1/2 tsp salt.
Roast, tossing once and rotating the sheets halfway through, until the vegetables are tender, 20-25 minutes. Transfer to a medium bowl.
In the meantime, saute pinto beans in 1/2 tbsp coconut oil until soft, approx. 10-15 minutes. Mash with a potato masher to achieve paste-like consistency.
Place the tortillas on the baking sheets. Dividing evenly, brush with the remaining tbsp of oil, spread with the pinto beans, and sprinkle with the Cheddar. Bake until the beans are warm and the Cheddar is melted, 5-7 minutes. Top with the vegetables, sour cream, cilantro, and hot sauce.
Boom! Dinner is served! Enjoy!
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