Crispy Open-Faced Southwest Tostada

Perfect for a casual summer dinner!

4 6” corn tortillas

2-3 c. sliced, chopped, shredded seasonal veggies of your choice

(e.g. in early summer use: zucchini, broccoli, radish, kohlrabi, spring onions, carrots, spinach/greens)

1 c. cooked black beans, (drained, canned beans are perfectly fine)

2 Tbsp. olive oil, divided

Olive or vegetable oil spray

Salt and pepper

Sour cream or drained plain yogurt

Preheat oven to 425.

Lightly coat both sides of the tortillas with cooking spray, and bake on a cookie sheet for about 3-4 minutes each side, or until crispy. Set aside.

Season veggies with salt and pepper and toss with 1 Tbsp. olive oil. Roast on baking sheet for 8-10 minutes, or until just starting to brown.

Assemble:

Spread a dollop (or two or three) of sour cream on the tortillas, top with black beans and roasted (and raw) veggies. Season to your taste with a drizzle of hot sauce or salsa.

Variations:

• Add a little seasoning to either your roasted vegetables or your sour cream -such as garlic, cumin, or chili powder; sprinkle with cilantro, etc.

• Try a combination of roasted and crisp, raw veggies. For example, you could roast the zucchini and green onions, but leave radishes and kohrabi raw.

Recipe created or adapted by Liz Talley, Urban Graze

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