Chipotle Cauliflower and Sweet Potato Tostadas
This meal is our household favorite! If you normally eat meat, trust me when I tell you, this veggie dish is so packed with flavor you won’t miss it! You might event prefer this one to a beef option. Here is what you need:
1 head of cauliflower
2 small sweet potatoes
1 can of refried black beans. I use the jalapeño black beans from Trader Joe’s.
2 bell peppers (red, orange, or yellow)
1 red onion
Shredded Mexican Cheese blend
Chipotle Southwest seasoning
Salt and Pepper
Pre-heat oven to 450
Cut cauliflower heads off stems and break in to small pieces on baking sheet.
Cut sweet potatoes into small cubes and add to the baking sheet.
Drizzle in olive oil
Season with chipotle southwest seasoning, chili powder, and cumin, then toss.
Bake veggies for 15 minutes, flip over and continue baking for 10 minutes or until browned.
Chop your onion and bell peppers and sauté in a large frying pan with olive oil. I like to cook my onions and peppers extra long so they are browned and caramelized.
While onions and peppers sauté, heat beans in the microwave. I like to add chipotle hot sauce to my beans for a little spice.
Chop the lettuce and prepare the cheese and avocado on a serving board.
When the veggies are done roasting set them aside. Using a new baking sheet spread tostada shells across the the sheet and bake for 5 min.
Place peppers and onions in a bowl, cauliflower and sweet potatoes in a bowl, and warmed tostada shells on a plate and serve with the platter of lettuce, cheese, and avocado.
This recipe makes a beautiful spread for the whole family! We love it because we can sit down and enjoy each others company and the beautiful table of delicious food! Hope you love this one as much as we do!