Roasted Vegetable Tostadas with Chipotle Cream

Name: Roasted Vegetable Tostadas with Chipotle Cream
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 teaspoon agave; 710 milliliters 1-pound butternut squash, peeled, seeded and diced into 1/2-inch cubes; 1 canned chipotle pepper, finely diced; 237 milliliters sour cream or refrigerated egg-free mayonnaise, such as Vegenaise; 2 teaspoons ground cumin; 1 teaspoon kosher salt; 1 Tbsp fresh lime juice; 59 milliliters extra-virgin olive oil; 118 milliliters extra-virgin olive oil; 2 teaspoons dried oregano; 1 red bell pepper, cored, seeded and cut into 1/2-inch pieces; 2 mediums zucchini, cut into 1/2-inch cubes

Need a gluten free, dairy free, and vegetarian hor d'oeuvre? Roasted Vegetable Tostadas with Chipotle Cream could be an amazing recipe to try. This recipe serves 6. One portion of this dish contains about 7g of protein, 31g of fat, and a total of 355 calories. A mixture of bell pepper, olive oil, butternut squash, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Watch how to make this recipe.

Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray or line with parchment paper.

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Vegetable Oil Cooking Spray

Equipment you will use

Baking Paper

Baking Sheet

Oven

For the vegetables: Toss the zucchini, bell pepper, squash, oil, cumin, oregano and salt in a medium bowl.

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Bell Pepper

Vegetable

Zucchini

Oregano

Squash

Cumin

Salt

Cooking Oil

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Bowl

Spread the mixture in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.

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Vegetable

Spread

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Baking Sheet

Brush both sides of the tortillas with the oil using a pastry brush.

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Tortilla

Cooking Oil

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Pastry Brush

Heat a 12-inch nonstick skillet over medium heat. Working in batches, cook the tortillas until crispy, 2 to 3 minutes on each side.

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Tortilla

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Frying Pan

Drain on paper towels.

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Paper Towels

Mix the pepper, sour cream, lime juice and agave until smooth in a small bowl.

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Lime Juice

Sour Cream

Pepper

Agave

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Bowl

Spoon the vegetables on top of the tostadas and serve with a dollop of the chipotle cream.

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Vegetable

Chipotle Chiles

Tostadas

Cream

Equipment

Ingredients

Servings:

1teaspoon

agave 710milliliters

1-pound butternut squash, peeled, seeded and diced into 1/2-inch cubes 1

canned chipotle pepper, finely diced 237milliliters

sour cream or refrigerated egg-free mayonnaise, such as Vegenaise 2teaspoons

ground cumin 1teaspoon

kosher salt 1Tbsp

fresh lime juice 59milliliters

extra-virgin olive oil 118milliliters

extra-virgin olive oil 2teaspoons

dried oregano 1

red bell pepper, cored, seeded and cut into 1/2-inch pieces 2mediums

zucchini, cut into 1/2-inch cubes

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.