Roast vegetable tostadas

Recipes / Vegetarian

South-of-the-border vegetable tostadas show a light and refreshing side to Mexican food.

Recipe «Roast vegetable tostadas» presented in category Recipes / Vegetarian, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 200g butternut pumpkin, peeled, sliced, 3 roma tomatoes, cut into quarters, 2 red onions, cut into wedges, 1/4 cup extra virgin olive oil, 4 flour or corn tortillas , 1 tbsp finely chopped pickled jalapeno chillies, 1 tbsp lime juice, plus extra to serve, 125g can red kidney beans, rinsed, drained , 1 avocado, chopped, 100g feta, crumbled, Mexican chilli salsa and coriander sprigs, to serve, Extra pickled jalapeno chillies, to serve, 300ml Corona beer, 1 shot tequila, 1 tbsp lime cordial, Juice of 1 lime.

Ingredients:

  • 200g butternut pumpkin, peeled, sliced 
  • 3 roma tomatoes, cut into quarters 
  • 2 red onions, cut into wedges 
  • 1/4 cup extra virgin olive oil 
  • 4 flour or corn tortillas 
  • 1 tbsp finely chopped pickled jalapeno chillies 
  • 1 tbsp lime juice, plus extra to serve 
  • 125g can red kidney beans, rinsed, drained 
  • 1 avocado, chopped 
  • 100g feta, crumbled 
  • Mexican chilli salsa and coriander sprigs, to serve 
  • Extra pickled jalapeno chillies, to serve 
  • 300ml Corona beer 
  • 1 shot tequila 
  • 1 tbsp lime cordial 
  • Juice of 1 lime 

Instructions

  1. 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.
  2. Wrap the tortillas loosely in foil and warm in the oven for 3 minutes.
  3. 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.
  4. For lagerita, combine all ingredients in a jug, stir to mix then pour into a tall glass, to serve.
  5. 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.