These roasted vegetables filled tostadas taste great!
Torrades amb Verdures
¡Serveix de sis 6! (Catalan)
Adjust the hot spices to taste.
1/2 cup (125 ml) low-fat, plain Greek yogurt (almond yogurt-dairy free)
1/4 tsp. (1 ml) chipotle powder or chile powder
1 15-oz. (420 g) can low-sodium black beans, rinsed, and drained
1 4-oz. (110 g) can chopped green chiles, drained (hotness by choice)
1 pint (450 g) organic cherry tomatoes, cut in half
4 small organic zucchini (about 10 ounces/300 g), diced
2 organic bell peppers, diced
2 cups (480 ml) organic corn kernels (thawed if frozen)
3 tsp. (15 ml) salt-free chili powder
6 6-oz.(170 g) whole-wheat tortillas
salsa for garnish
3 handfuls fresh organic spinach leaves (about 3 cups/750 ml)
- un. Preheat oven to 425℉ (220℃).
- dos. In a small bowl, stir together yogurt and chipotle or chile powder. (Refrigerate.)
- tres. In a small saucepan, heat beans and chiles. (Keep warm over low heat.)
- quatre. Set one oven rack in the center of the oven and the other on the top. Using a large rimmed backing sheet, lightly sprayed with cooking oil and spread tomatoes (cut side up), zucchini, bell peppers, and corn. (Place on center rack.)
- cinc. Sprinkle the vegetables with 2 tsp. (10 ml) chili powder.
- sis. Roast for 20-25 minutes until they are browned evenly. (Stir once or twice.)
- set. Slit a few holes in each tortilla (keep them from puffing up) and place on a baking sheet.
- vuit. Sprinkle with remaining chili powder.
- nou. Place on top rack for 5 minutes, until browned and crispy.
- deu. Place a tortilla on each serving plate. Top with spinach, beans, roasted vegetables, yogurt mixture, and salsa to taste.
- onze. Sprinkle each tostada with spinach leaves.
¡Gaudiu!
Enjoy!
-modified from "Delicious Living" magazine
