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    Home » Vegetarian Mexican Recipes

    Roasted Veggie Tostadas

    Lindsay Moe

    88 shares
    poblano cream being drizzled on a roasted veggie tostada with a spoon

    These easy roasted veggie tostadas are loaded with vegetables like corn, bell peppers, and onions, and make a tasty meatless weeknight meal! Top with your favorite salsa, sour cream, or avocado sauce.

    image of everything needed for roasted veggie tostadas. White plate wi.th veggie tostada and avocado. Bowls with sauce and veggies on wooden table.
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    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    The best vegetarian dinners are crunchy, creamy, and salty in my opinion.

    You’ll get all that and more from these roasted veggie tostadas. They’re super simple to make, and such an easy, tasty way to get more vegetables into your diet!

    Roasting veggies is simply the best because it allows the vegetables to caramelize, boosting their sweetness and intensifying their flavor. I chose to use corn, bell peppers, mushrooms, and onion this time around, but feel free to use whatever you have on hand.

    side view image of roasted veggie tostada on white plate with sauce drizzled by metal spoon on top of tostada

    I love making tostadas because it’s like eating dinner on one big tortilla chip. In this case, that tostada is baked, not fried, to make it a little healthier. I don’t think it’s a compromise at all, it still turns out crispy and perfect every time!

    I topped my veggie tostadas with poblano cream sauce, but if you leave that off this recipe is naturally gluten-free. See the customization options below for more topping ideas, it’s really easy to make these your own!

    Veggie tostada ingredients

    image of ingredients for roasted veggie tostadas
    • Onion
    • Bell pepper
    • Portobello mushroom
    • Corn
    • Olive oil
    • Salt + pepper
    • Black beans
    • Corn tortillas
    • Monterey jack cheese
    • Avocado
    • Tomato
    • Cilantro
    • Lime juice

    How to make roasted veggie tostadas

    1. Chop veggies and arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast at 400ºF for 30 minutes or until brown, stirring occasionally.
    2. Toss cooked veggies with the black beans.
    3. Arrange corn tortillas in a single layer on a baking sheet and spray lightly with cooking spray. Bake 10-15 minutes or until crisp and brown.
    4. Top tortillas with the vegetable mixture, then add cheese, avocado, tomato, cilantro, a squeeze of lime juice, and any topping you like such as sour cream, salsa, or poblano cream sauce.
    image of two baking sheets. One with uncooked veggies and the other with cooked veggies.

    Top tips

    How to cut corn off the cob

    If you’re using fresh corn on the cob, cutting the kernels off can be a real mess. I like to turn a cereal bowl upside down inside a large mixing bowl, stand the corn on one end, and cut down the side of the cob.

    The bowl will catch most of the kernels, which you can then just dump onto your baking sheet. My favorite is the sheets of connected kernels you get when you cut them fresh off the cob!

    How to fry corn tortillas

    These veggie tostadas are a little healthier than usual because the corn tortillas are baked, not fried. If you prefer, you can fry your tortillas as outlined here.

    image of tostadas on baking sheets. One with uncooked tostadas and the other with cooked tostadas.

    Don’t burn your baked corn tortillas

    You’ll want to keep a close eye on your tortillas as they’re baking. They can quickly go from perfectly crispy to brown and burnt.

    Add a flavor boost

    Sometimes I like to season my corn tortillas so it’s like eating dinner on a big Dorito (I know, I’m so classy). To do this, spray your corn tortillas with cooking spray, then sprinkle with spices of your choice like chili powder, cumin, and garlic powder. Bake and continue with the recipe as directed!

    close up image of roasted veggie tostadas on white plate drizzle with poblano sauce

    How to store leftover roasted vegetable tostadas

    Leftover tostada ingredients are best stored separately. Before enjoying leftovers, you can heat the veggies, then assemble on the tortillas with toppings.

    Tips for customizing roasted veggie tostadas

    • Use my oven roasted corn and black bean salsa in place of the roasted veggies
    • Drizzle with green avocado sauce, chipotle enchilada sauce, or top with healthy guacamole
    • Leave off the cheese and poblano cream sauce to make these vegan veggie tostadas
    • Use whatever vegetables you have on hand such as cauliflower or zucchini, adjusting the cooking time as needed
    • Swap the Monterey jack cheese for crumbled queso fresco
    top view image of cooked veggies in bowl with roasted veggie tostadas on white plates in the corner on wooden table

    More Mexican recipes

    • Crispy Baked Black Bean Tacos
    • Stacked Veggie Enchiladas
    • Vegan Fajitas
    • Grilled Bean and Cheese Burritos
    • Mushroom Walnut Taco Meat
    • Sheet Pan Veggie Tacos
    • Sweet Potato Tacos
    • Chipotle Veggie Quesadillas
    image of roasted veggie tostada on white plate with avocado and limes on wooden table

    These roasted veggie tostadas are so colorful, filling, and full of sweet roasted vegetable flavor. Give them a try and let me know what you think!

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    featured image of roasted veggie tostada on white plate

    Roasted Vegetable Tostadas

    These easy roasted veggie tostadas are loaded with vegetables like corn, bell peppers, and onions, and make a tasty meatless weeknight meal! Top with your favorite salsa, sour cream, or avocado sauce.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 25 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 10 minutes
    Servings: 8
    Calories: 170kcal
    Author: Lindsay Moe

    Ingredients

    • ½ red onion, thinly sliced
    • 2 bell peppers, any color, chopped
    • 8 ounces button or portobello mushrooms, sliced
    • 3 ears of corn, cut off the cob (or frozen, thawed, about 1 ½ cups)
    • 1 tablespoon olive oil, plus more for spraying
    • Coarse kosher salt and freshly ground black pepper
    • 15 ounces canned black beans, rinsed and drained
    • 8-10 corn tortillas, (preferably sprouted yellow corn)
    • Monterey jack cheese, (optional)
    • Diced avocado, (optional)
    • Diced tomatoes, (optional)
    • Microgreens, (optional)
    • Finely chopped fresh cilantro, (optional)
    • Lime juice, (optional)
    • Poblano cream sauce, (optional)

    Instructions

    • Preheat the oven to 400ºF. Arrange onion, bell peppers, mushrooms, and corn in a single layer across one or two baking sheets. Sprinkle with salt and pepper to taste and toss with 1 tablespoon olive oil. Roast in the oven until the veggies begin to brown and caramelize, stirring two or three times, about 30 minutes.
    • When the vegetables come out of the oven, arrange the corn tortillas in a single layer on a baking sheet (working in batches as necessary) and lightly spray or brush both sides with olive oil. Bake the tortillas until crisp and just beginning to brown, 10-15 minutes.
    • While the tortillas are cooking, toss the roasted vegetables with the black beans and adjust seasonings as necessary. When the tortillas are done, top with the vegetable mixture. Finish with a tablespoon of cheese, avocado, tomatoes, microgreens, cilantro, a squeeze of lime juice, and a drizzle of poblano cream sauce if desired.

    Notes

     

    Tips for customizing

    • Use my oven roasted corn and black bean salsa in place of the roasted veggies
    • Drizzle with green avocado sauce, chipotle enchilada sauce, or top with healthy guacamole
    • Leave off the cheese and poblano cream sauce to make these vegan veggie tostadas
    • Use whatever vegetables you have on hand such as cauliflower or zucchini, adjusting the cooking time as needed
    • Swap the Monterey jack cheese for crumbled queso fresco

    Nutrition

    Calories: 170kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Sodium: 238mg | Potassium: 490mg | Fiber: 7g | Sugar: 4g | Vitamin A: 995IU | Vitamin C: 42.3mg | Calcium: 45mg | Iron: 1.8mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!
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    Reader Interactions

    Comments

    1. Phi @ The Sweetphi Blog says

      October 28, 2014 at 3:34 pm

      I’ll totally pat you on the back for these tostadas, yay, they look super interesting and appealing to me 🙂 I’m so glad I got to meet you at ChoppedCon!

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    88 shares