Sunday, May 13, 2012

Roasted Vegetable Tostadas

If you're like me, weeknights are crazy. If dinner isn't planned, there's a good chance cereal or a frozen Amy's meal will be calling my name. Apparently, I'm not alone as millions of Americans rely on prepackaged and fast food for their dinner every night. I don't know if you've heard the fat forecast this past week, but by 2030, 42% of us are supposed to be obese. Not even overweight, straight up obese. Mainstream convenience is conveniently making us fat.

Healthy can be just as convenient. Once we change the way we think about food and meal planning, healthy eating becomes part of our every day routine. Include a whole grain starch, beans, and vegetables and the possibilities are endless. The hard part is finding a starting point. Well, bam! Here's one! These tostadas are easily our new favorite weeknight warrior meal. With just the right amount of freshness and convenience, they go down even easier than the preparation. Feel free to vary the vegetables depending on what you have on hand; roasting works well with just about any of them. Sometimes, I'll make double the amount of roasted veggies for leftovers or a side the next night. That way, you can plan on healthy convenience.

Roasted Vegetable Tostadas

1 cup white mushrooms, sliced
2 zucchini, sliced
1 red bell pepper, sliced
1/2 red onion, sliced into rings
8 corn tortillas
1 15oz can vegetarian/fat free refried beans
cilantro (optional)
salsa and guacamole (optional)

1. Preheat oven to 425 degrees Fahrenheit. Spray 2 baking sheets with non-stick spray. Place sliced vegetables on baking sheet. Coat veggies with non-stick spray to prevent sticking. Sprinkle lightly with salt.
2. Roast vegetables in oven for 25 minutes, or until golden brown. Turn only once, halfway through cooking time. Set aside.
3. Place tortillas on baking sheet, coating with non-stick spray to help get them nice and crispy. Spread the refried beans evenly on the tortillas. Bake until the beans are warm and the tortillas brown on the edges. Top with the roasted vegetable mixture. Feel free to add cilantro or serve with salsa and/or guacamole.

1 comment:

  1. Katie Krukenberg5/14/2012

    These look so good Morgan!! Can't wait to try them...