Roasted Vegetable Tostadas with Chipotle Cream

By JDARK

Ingredients

• Vegetable oil cooking spray
• 2 medium zucchini, cut into 1/2-inch cubes
• 1 red bell pepper, cored, seeded and cut into 1/2-inch pieces
• One 1-pound butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups)
• 1/4 cup extra-virgin olive oil
• 2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1 teaspoon kosher salt
• Six 6-1/2 or 7-1/2-inch diameter corn or whole grain tortillas
• 1/2 cup extra-virgin olive oil
• 1 canned chipotle pepper, finely diced
• 1 cup sour cream or refrigerated mayonnaise
• 1 tablespoon fresh lime juice
• 1 teaspoon agave

Details

Servings 6
Preparation time 15mins
Cooking time 55mins
Adapted from foodnetwork.com

Preparation

Step 1

1. Place an oven rack in the center of the oven and preheat to 400 degrees F.
2. Spray a heavy baking sheet with vegetable oil cooking spray or line with parchment paper.

For the vegetables:
3. Toss the zucchini, bell pepper, squash, oil, cumin, oregano and salt in a medium bowl.
4. Spread the mixture in a single layer on the prepared baking sheet.
5. Roast until the vegetables are golden and tender, 25 to 30 minutes.

For the tostadas:
6. Brush both sides of the tortillas with the oil using a pastry brush.
7. Heat a 12-inch nonstick skillet over medium heat.
8. Working in batches, cook the tortillas until crispy, 2 to 3 minutes on each side.
9. Drain on paper towels.

For the cream:
10. Mix the pepper, sour cream, lime juice and agave until smooth in a small bowl.
11. Spoon the vegetables on top of the tostadas and serve with a dollop of the chipotle cream.