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Roasted Vegetable and Refried Bean Tostadas
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| Serves 4| Hands-On Time: 15m| Total Time: 50m Ingredients | |
| 10 ounces | button mushrooms, trimmed and quartered |
| 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, for serving | |
| fresh cilantro leaves, for serving | |
| hot sauce, for serving | |
Directions
Heat oven to 450° F. On 2 rimmed baking sheets, toss the mushrooms, zucchini, and bell peppers with 2 tablespoons of the oil and ½ 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.
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