South-of-the-border vegetable tostadas show a light and refreshing side to Mexican food.
- Preheat oven to 180°C and line a large baking tray with baking paper. Place pumpkin, tomato and onion on tray, season and drizzle with 1 tablespoon oil. Bake for 1 hour or until soft and lightly charred. Cool.
- Wrap the tortillas loosely in foil and warm in the oven for 3 minutes.
- Meanwhile, whisk chopped jalapenos, brine, lime juice and remaining 2 tablespoons oil in a bowl and season. Add beans and avocado and gently toss to combine.
- For lagerita, combine all ingredients in a jug, stir to mix then pour into a tall glass, to serve.
- Scatter avocado salad over warmed tortillas and top with roast vegetables, feta and salsa. Garnish with coriander and extra lime juice and serve with a lagerita.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set