Roasted Vegetables and Black Bean Tostadas


This is a great quick and easy dinner option for a busy week night. This recipe was veganized from a Real Simple recipe. Enjoy!

Vegetable and Black Bean Tostadas

Serves 4
Hands-On Time: 15m
Total Time: 50m

10 ounces baby bella mushrooms, sliced
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 black beans or smashed black beans
2 tbsp nutritional yeast
1/2 avocado, diced
Salsa for serving

Heat oven to 450° F. On a 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 nutritional yeast. Bake until the beans are warm, 5 to 7 minutes. Top with the vegetables, avocados, and salsa.

Nutritional Information
Per Serving
Calories 463
Fat 23g
Sat Fat 8g
Cholesterol 38mg
Sodium 774mg
Protein 19g
Carbohydrate 49g
Sugar 7g
Fiber 11g
Iron 3mg
Calcium 306mg

Happy vegan dining!

Eat well,



Filed under Beans, Main Course

5 responses to “Roasted Vegetables and Black Bean Tostadas

  1. These look tasty!! I’ll have to give these a try this weekend, Mike would really like them.

  2. Yum! Anything with roasted veggies is a win in my book! 🙂

  3. These look delicious. Being new to the 9-5 job, I’ve recently discovered what it’s like to come home starving and not want to slave over a meal. This is great, because it doesn’t take long, and it could also be prepared beforehand (I could many of my dinners during breakfast!).

  4. Those look incredible. What type of corn tortillas do you use? La Factoria makes the best corn tortillas…and I’ve tried a lot. I’ll need to check if they are vegan friendly.

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