Roasted Vegetable and Refried Bean Tostadas
a hearty and tasty vegetarian dish sure to please
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Prep Time
15 min
Total Time
40 min
Prep Time
15 min
Total Time
40 min
  1. 10 ounces button mushrooms, sliced
  2. 2 zucchini, diced
  3. 2 red bell peppers, diced
  4. 3 tablespoons olive oil
  5. 4 corn tortillas
  6. 1 15-ounce can refried beans
  7. 4 ounces Mexican cheese blend or a cheese of your choice (1 cup)
  8. salsa
  9. 1 jalapeño (to taste) (remove seeds & membrane with gloves)
  10. guacamole for garnish
  1. Heat oven to 450° F. On a rimmed baking sheet, toss the veggies & jalapeño with 2 tablespoons of the oil & salt to taste. Roast veggies, tossing once until the vegetables are tender, 20 minutes.
  2. Mix 2 tbs of salsa with the refried beans set aside.
  3. Place the tortillas on a baking sheet. Brush with the remaining oil & bake for 5 minutes. Remove from oven. Spread the refried bean mixture on the tortilla, add a generous helping of the veggies and top with the cheese. Bake until the cheese is melted, 5 to 7 minutes. Top with guacamole.
  1. I used black bean refried beans. Any refried beans will taste equally delicious.
Kathy Dishes

 All diced up and ready to go. I was to lazy to dice the mushrooms. 


 I was shocked how many veggies we consumed tonight but, oh so delicious. I piled high 4 corn tortillas and had a tiny bit of veggies left over that Mitch ate while cleaning up the dishes. 

IMG_8380I brushed the corn tortillas with olive oil and baked for 5 minutes (before adding the toppings). The tortillas came out of the oven hard so they could support the refried beans and veggies. If you add a few less veggies this would be a great appetizer sliced like a pizza. See you next time. Hugs, Kathy

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