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
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
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.
Sat Fat 8g
Happy vegan dining!