Fall Vegetable Tostadas
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
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
- Place an oven rack in the center of the oven and preheat to 400°F.
- 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.
- 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.
- 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.
- For the chipotle cream sauce, in a small bowl mix the chipotle pepper, yogurt,, lime juice and honey/ maple syrup until smooth.
- To assemble the tostadas, spoon the vegetables on top of the tostadas and serve with a dollop of the chipotle cream sauce.