Roasted Veggie Tostadas

🥘 Ingredients

• avocado (cubed)
  1 unit
• black beans (mashed)
  1 can
• flour tortillas
  4 unit
• lime (halved)
  1 unit
• mozzarella cheese (shredded)
  1 c
• olive oil
  2 tbsp
• pepper
  1 pinch
• poblano pepper (thinly sliced)
  1 unit
• red onion (finely chopped)
  1 unit
• salt
  1 pinch
• sour cream
  2 tbsp
• tomato (cubed)
  2 unit
• zucchini (sliced into ½-inch rounds)
  1 unit

🍳 Cookware

• baking sheet
• medium bowl
• small pot

1. 1

   flour tortillas zucchini poblano pepper olive oil salt pepper avocado red onion tomato lime black beans mozzarella cheese sour cream

   flour tortillas: 4 unit, zucchini: 1 unit (sliced into ½-inch rounds), poblano pepper: 1 unit (thinly sliced), olive oil: 2 tbsp, salt: 1 pinch, pepper: 1 pinch, avocado: 1 unit (cubed), red onion: 1 unit (finely chopped), tomato: 2 unit (cubed), lime: 1 unit (halved), black beans: 1 can (mashed), mozzarella cheese: 1 c (shredded), sour cream: 2 tbsp
2. 

   2

   Preheat oven to 400°F. Place flour tortillas on a baking sheet and bake until crispy ⏱️ 4 minutes . Set aside.
3. 3

   Toss zucchini and poblanos with 1 tbsp olive oil, salt, and pepper. Spread out on the same pan and roast ⏱️ 20 minutes , tossing halfway through.
4. 

   4

   Meanwhile, halve and pit avocado. Scoop out the flesh and cube. Peel, halve, and finely chop red onion. Cube tomato, removing the tough core. Halve lime.
5. 

   5

   Combine tomato, onion, and avocado in a medium bowl and drizzle with remaining 1 tbsp olive oil, juice of half the lime, and a pinch of salt and pepper. Set aside.
6. 

   6

   In a small pot , heat black beans and their liquid with a pinch of salt over medium-low heat, stirring occasionally. Once warmed through, mash with a fork.
7. 7

   Spread some mashed beans on the crispy tortillas. Sprinkle with mozzarella cheese and top with roasted veggies. Place in the oven ⏱️ 5 minutes , until cheese has melted.
8. 8

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