Скачать или смотреть Baked Vegetables Tostadas

Tostada means “toasted” in Spanish, and a toasted tortilla, in this case, gluten-free corn tortilla, serves as the base for a variety of roasted vegetables. Typically, tostadas are deep-fried, but we tested several healthier alternatives (pan-frying, air frying, and baking) and landed on the baked tostada because everything gets thrown in the oven simultaneously, which means timing this recipe is easy. It also turns out super crispy with the right amount of oil and timing. The sauce is a delicious addition, but if you are in a pinch, then mash the avocado with some salt and lime and use it as a topper.

INGREDIENTS
½ small butternut squash, peeled, deseeded and cut into ¼-inch dice
1 red bell pepper, ¼-inch dice
1 medium zucchini, ¼-inch dice
1 tablespoon olive oil
1 teaspoon ground cumin
½ teaspoon oregano
1 teaspoon salt
¼ teaspoon chili powder
¼ teaspoon ground black pepper
8 10-inch corn tortillas
avocado spray
(optional) crumbled queso fresco, cilantro

JALAPEÑO-AVOCADO SAUCE
½ ripe avocado
2 jalapeños deseeded and chopped
1 clove of garlic, smashed
¼ lime, squeezed for juice
1 tablespoon olive oil
½ teaspoon salt

For a printable copy of the recipe, go to:
www.bylusi.com/recipes/vegetable-tostadas

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