Roasted Veggie Tostadas

🥘 Ingredients

• avocado
  2 unit
• black beans
  2 can
• flour tortillas
  8 unit
• lime
  2 unit
• mozzarella cheese
  1 c
• olive oil
  4 tbsp
• pepper
  2 pinch
• poblano pepper
  2 unit
• red onion
  2 unit
• salt
  2 pinch
• sour cream
  4 tbsp
• tomato
  2 unit
• zucchini
  2 unit

🍳 Cookware

• oven
• baking sheet
• bowl
• small pot

1. 1

   Preheat oven to 400 degrees. Place flour tortillas on a baking sheet and bake for ⏱️ 4 minutes , until crispy. Set aside. Meanwhile, slice zucchini into 1/2-inch rounds. Core, seed, and remove the white veins from poblano pepper , then thinly slice.

   flour tortillas: 8 unit, zucchini: 2 unit, poblano pepper: 2 unit
2. 

   2

   Toss zucchini and poblanos with olive oil , salt , and pepper . Spread out on the same pan you used for tortillas and roast for ⏱️ 20 minutes in the oven, tossing halfway through.

   olive oil: 4 tbsp, salt: 2 pinch, pepper: 2 pinch
3. 3

   Meanwhile halve and pit avocado . Scoop out the flesh with a spoon and cube. Peel, halve, and finely chop red onion . Cube tomato , removing the tough core. Halve lime .

   avocado: 2 unit, red onion: 2 unit, tomato: 2 unit, lime: 2 unit
4. 

   4

   Combine the tomato, onion, and avocado in a bowl and drizzle with olive oil, juice of half the lime, and a pinch of salt and pepper. Set aside.
5. 

   5

   In a small pot , heat up black beans and their liquid with a pinch of salt over medium-low heat, stirring occasionally. Once warmed through, mash with a fork.

   black beans: 2 can
6. 

   6

   Spread some mashed beans on the crispy tortillas. Sprinkle with mozzarella cheese and top with roasted veggies. Place in the oven for about ⏱️ 5 minutes , until cheese has melted.

   mozzarella cheese: 1 c
7. 7

   Top the tostadas with tomato and avocado salsa and a dollop of sour cream .

   sour cream: 4 tbsp