Roast Vegetable Tostadas

South-of-the-border vegetable tostadas show a light and refreshing side to Mexican food.

The ingredient of Roast Vegetable Tostadas

• 200g butternut pumpkin peeled sliced
• 3 roma tomatoes cut into quarters
• 2 red onions cut into wedges
• 1 4 cup 60ml extra virgin olive oil
• 4 flour or corn tortillas
• 1 tbsp finely chopped pickled jalapeno chillies plus 1 tbsp pickling brine
• 1 tbsp lime juice plus extra to serve
• 125g can red kidney beans rinsed drained
• 1 avocado chopped
• 100g feta crumbled
• mexican chilli salsa see note to serve
• fresh coriander to serve
• extra pickled jalapeno chillies to serve
• 300ml corona beer
• 1 shot 30ml tequila
• 1 tbsp lime cordial
• juice of 1 lime

The Instruction of roast vegetable tostadas

• preheat oven to 180u00b0c and line a large baking tray with baking paper place pumpkin tomato and onion on tray season and drizzle with 1 tablespoon oil bake for 1 hour or until soft and lightly charred cool
• wrap the tortillas loosely in foil and warm in the oven for 3 minutes
• meanwhile whisk chopped jalapenos brine lime juice and remaining 2 tablespoons oil in a bowl and season add beans and avocado and gently toss to combine
• for lagerita combine all ingredients in a jug stir to mix then pour into a tall glass to serve
• scatter avocado salad over warmed tortillas and top with roast vegetables feta and salsa garnish with coriander and extra lime juice and serve with a lagerita

Nutritions of Roast Vegetable Tostadas

fatContent: 490 189 calories
saturatedFatContent: 34 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 24 grams carbohydrates
fibreContent: 11 grams sugar
proteinContent: n a
cholesterolContent: 11 grams protein
sodiumContent: 16 milligrams cholesterol

Share this post