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.
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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.
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
- 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
- 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.
- Toss cooked veggies with the black beans.
- 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.
- 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.
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.
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!
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
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
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!
Roasted Vegetable Tostadas
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
Phi @ The Sweetphi Blog says
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!