Fall Vegetable Tostadas

Fall Vegetable Tostadas
Serves 6

 

Ingredients:

Vegetable oil cooking spray

1 bag of brussel sprouts, cut in half

1 red bell pepper, cut into 1/2-inch pieces

3 cups of butternut squash, peeled, seeded and diced into 1/2-inch cubes (about 1 pound)

¼ cup extra-virgin olive oil

1 tablespoon maple syrup

2 teaspoons ground cumin

1 ½  teaspoons dried oregano

2 teaspoons salt

 

For tostadas:

12 6-inch corn or whole grain tortillas

½  cup olive oil

 

For chipotle cream sauce:

1 canned chipotle pepper, finely diced

1 cup plain greek yogurt

1 tablespoon fresh lime juice

1 teaspoon honey or maple syrup

 

Preparation:

  1. Place an oven rack in the center of the oven and preheat to 400°F.
  2. Toss the brussel sprouts in a medium-sized bowl with olive oil, salt, pepper, and maple syrup. Place seasoned brussel sprouts on a baking sheet and roast for 20-25 minutes, until slightly blackened and a bit crispy.
  3. In a separate medium bowl, toss the bell pepper and squash with olive oil, cumin, oregano, salt & pepper. Spread the mixture in a single layer on another baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.
  4. While the vegetables are roasting, start toasting the tortillas. Brush both sides of each tortilla with olive oil using a 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. Drain on paper towels.
  5. For the chipotle cream sauce, in a small bowl mix the chipotle pepper, yogurt,, lime juice and honey/ maple syrup until smooth.
  6. To assemble the tostadas, spoon the vegetables on top of the tostadas and serve with a dollop of the chipotle cream sauce.

 

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