News flash!

Roasted Garlic + Caramelized Veggie Tostadas I

There is something I like almost as much as bacon.

And almost as much as chocolate… well, anything.

Don’t get too excited – it is not a vegetable. Or wait. Maybe it is? I don’t know. I’m clueless.

Roasted Garlic + Caramelized Veggie Tostadas I

It’s roasted garlic, and it’s because it tastes like sweet, sweet, caramely BUTTER. Yeah. Butter me up baby.

Also, you can stop giving me the stink eye because have you looked at the ingredient list yet? It’s nothing to write home about. These are not REAL vegetables. They are like, peppers and stuff. Flavorings more or less. Not big chunks of green trees.

I would if I could but I can’t so I won’t.

Roasted Garlic + Caramelized Veggie Tostadas I

I tend to find ways to sneak roasted garlic into anything – hummus, feta, burgers, quinoa – you name it, I stuff garlic in it. I am THISCLOSE to making roasted garlic ice cream (stop gagging) but I have the tiny problem of not even owning an ice cream maker. Who am I?

Roasted Garlic + Caramelized Veggie Tostadas I

Anyhoo, any sort of Mexican food usually provides an excellent disguise for me to eat things I normally wouldn’t touch, and tostadas are no exception. Crispy, crunchy tortillas and cheese please? I’m all in. It’s like all the basic food groups (besides chocolate and wine) mixed into one, and all the texture groups too. Whatever those are.

I finished off some leftovers of these last night and added some roasted chicken from earlier in the week… and that was even better. I say… get on it.

Roasted Garlic + Caramelized Veggie Tostadas I

Roasted Garlic + Veggie Tostadas

makes 4 tostadas

1 bulb of roasted garlic

3 teaspoons olive oil

1 small sweet potato, cubed

1/2 red onion, chopped

1/2 red pepper, chopped

1/2 green pepper, chopped

1 cup sliced mushrooms

2/3 cup corn (if frozen, thaw and pat dry)

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons balsamic vinegar

2/3 cup black beans

for topping: 1 avocado, chopped, 1/2 cup cheddar cheese, freshly grated, plain greek yogurt, a bunch of fresh cilantro, lime wedges

4 whole wheat or fresh corn tortillas

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.

In a large bowl, combine sweet potatoes, peppers, onions, corn and mushrooms. Drizzle with 2 teaspoons of olive oil, then sprinkle with salt and pepper and toss to coat. Spread on a baking sheet and roast for 20 minutes. Toss vegetables with balsamic vinegar then roast for 15-20 minutes more until caramelized and sweet.

While veggies are roasting, heat a skillet over medium-high heat. Brush each tortilla (front and back) with olive oil, then place one at a time in the skillet until crisp and bubbly, being careful they don’t burn. Each tortilla should take about 5 minutes or so. Remove tortillas and place on a wire rack to cool.

Remove veggies from baking sheet and add back to the bowl. Dump in black beans and mix. Squeeze out the roasted garlic cloves and mix thoroughly into the vegetables. I don’t mind large pieces of the roasted garlic (they are super sweet!) but if you do, you can squeeze the cloves into a separate bowl first, mash them up, then add them to the veggies.

Layer each tortilla with a big helping of the vegetables and garlic, then top with greek yogurt, avocado, cilantro, cheese and lime juice.

Roasted Garlic + Caramelized Veggie Tostadas I

Ummmm obviously you can tell which part of the tostadas I like best. Some things never change.

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108 Responses to “Roasted Garlic + Caramelized Veggie Tostadas.”

  1. #
    Mary — January 5, 2012 @ 1:57 pm

    Your photography is amazing!


  2. #
    Anita — January 5, 2012 @ 1:58 pm

    Aw, honey. If you’re making Mexican and not having chocolate for dessert, you’re missin’ out! I’d love to see what you could do with this:

    My kid and I LIVE on this hot cocoa mix. (And yes, I’m totally digging that roasted garlic. I wish I hadn’t given away my little garlic roasting plate.)


  3. #
    Heather of Kitchen Concoctions — January 5, 2012 @ 2:10 pm

    I can’t get past the part you don’t own a ice cream maker! Seriously no!?! All the yummy treats you make a no ice cream? You have to change that before summer! Anyways, these tostadas look amazing! I am always looking for tasty meat free meals (not that we eat meat free all the time just about once or twice a week). Oh and I don’t think you could go wrong with anything with roasted garlic!


  4. #
    Ashley @ Wishes & Dishes — January 5, 2012 @ 2:17 pm

    Love the roasted garlic touch you added – and great pictures!!


  5. #
    Lauren from Lauren's Latest — January 5, 2012 @ 3:52 pm

    I am totally in love with this idea. Like, totally.


  6. #
    Katelyn @ Chef Katelyn — January 5, 2012 @ 6:00 pm

    I’m down for eating garlic. #errday


  7. #
    dana @ my little celebration — January 5, 2012 @ 6:01 pm

    Um, could these get any more flavorful? I think not!


  8. #
    Becca @ Cook, Rejoice, Repeat — January 5, 2012 @ 6:48 pm

    Oooh, yum! I’m a roasted garlic fiend as well, so I will have to put these on my dinner recipe queue immediately! Thanks so much!


  9. #
    alsmouse — January 5, 2012 @ 6:52 pm

    Yummers, this looks & reads so wonderful. And for those that were gagging on Roasted Garlic Ice Cream, it is really fantastic, almost as yummy as Roasted Garlic Peanut Butter Cups. Head to Gilroy, CA for some of the best garlic recipes. Or if you are lucky & have a branch of the Brotherhood of the Stinking Rose in your area that holds a festival, you MUST attend.


  10. #
    Cassie — January 5, 2012 @ 7:43 pm

    You had me at roasted garlic. I NEED this, like, now.


  11. #
    christina @ ovenadventures — January 5, 2012 @ 8:23 pm

    i love roasted garlic. A lot of times I will just eat it on crackers. it’s so gooood and easy to make. These look incredible!!


  12. #
    Laurie {Simply Scratch} — January 5, 2012 @ 8:46 pm

    Jessica, if you make roasted garlic icecream… I’ll come over and have a bowl with you! PROMISE! Ps..I love the word tostada… and caramelized… it translates to YUM!


  13. #
    63 — January 5, 2012 @ 9:09 pm

    This looks amazing. Have you ever made your own tortillas?


    • Jessica — January 5th, 2012 @ 10:00 pm

      No but I’d love to try!!


  14. #
    Jolene ( — January 5, 2012 @ 11:28 pm

    I roasted garlic for the first time a couple months ago, and mmmm mmmmm was it good!!!! How long do you keep yours, or is it gone in one day? Do you keep it in the fridge?


  15. #
    Christine — January 6, 2012 @ 12:44 am

    I love garlic and it’s good for you.


  16. #
    Deborah — January 6, 2012 @ 12:59 am

    I could totally eat roasted garlic on anything and everything. These look amazing!


  17. #
    lauren @ the talking kitchen — January 6, 2012 @ 1:02 am

    1. i agree, garlic is the shiz.
    2. you’re pretty funny.
    3. beautiful pics.
    4. let me know how that garlic ice cream turns out. i’m down.


  18. #
    Melissa — January 6, 2012 @ 1:28 am

    Jessica, you must get yourself to the annual garlic festival in Gilroy, CA. They serve EVERYTHING garlic, including garlic ice cream. You can smell garlic in the air for miles and miles the weekend they have the festival…you would die…


    • caroleena — January 6th, 2012 @ 11:42 am

      It is so amazing! The fragrance in the air…


  19. #
    Lauren @ Recipes for a Quarterlife — January 6, 2012 @ 2:20 am

    Thank you for acknowledging my favorite food group, wine.


  20. #
    CouponClippingCook — January 6, 2012 @ 2:38 am

    Love the idea of sweet potato with these ingredients…and roasted garlic..Wow. sounds soooo good.


  21. #
    Jann — January 6, 2012 @ 9:25 am

    O.m.g. You haven’t bought an ice cream machine yet? I believe one of the best is a Rival 4 or 6 qt, electric, they cost around 25.00 in season, and I am convinced that there isn’t much better than homemade ice cream. For 4 qt., use about half gallon if milk, pint heavy cream, 1 1/2 c sugar, 4 eggs, splash vanilla, pinch salt, fill the plastic bucket one third with ice, after assembly, a heavy layer of salt, repeat layers, plug in, fill with ice, top with salt, and let it go. After 10 min., or so, check the ice, it may need topped off. Keep it full, and salty, till the motor drags pretty well. Drain the brine, refill with ice and salt, remove the motor, put a few layers of newspaper on top, and hold down with something heavy, and let it sit for a couple hrs to ripen. The best! I grew up with it!


  22. #
    donna — January 6, 2012 @ 9:43 am

    good morning – i made these last night! i didn’t have red onion – so I used sweet onion – i had hamburger meat (w/ Cayenne, chili pepper, pepper flakes, tomato paste, S &P and water) my hubby needs meat…
    i didn’t have fresh cilantro – so i used arugula – fresh on top at end… greek yogurt…
    anyway.. my family said… please make this again…. thank you!!!!


  23. #
    Francesca Holt — January 6, 2012 @ 10:03 am

    You are amazing! Love everything about your blog :)


  24. #
    Mercedes@Satisfy My Sweet Tooth — January 6, 2012 @ 11:23 am

    I love garlic as much as you do and this is a great recipe idea!


  25. #
    Ryan — January 6, 2012 @ 3:00 pm

    Wow, those look really good and healthy too!


  26. #
    Dana@TheSundaySweet — January 6, 2012 @ 3:25 pm

    I love roasted garlic! I was just telling my love about it last weekend. Think I’m going to have to make these tostadas with it. You’re a genius.


  27. #
    Kat @ living like the kings — January 6, 2012 @ 3:46 pm

    oh goodness, my. I love roasted garlic. Maybe even more than life.


  28. #
    Lisa [With Style and Grace] — January 7, 2012 @ 1:49 am

    YUM!! I’m so making this for the hubs when he gets back, this is our kinda meal!


  29. #
    Becki's Whole Life — January 7, 2012 @ 8:36 am

    I actually have a half a package of corn tortillas from something I made earlier this week and since we are trying to do a few veggie meals a week this sounds so perfect. This is going on my menu next week.


  30. #
    Lea Ann — January 7, 2012 @ 1:06 pm

    I love tostada recipes for weeknight dinners and I’m saving this one. Roasted Garlic is wonderful.


  31. #
    Mrs. Zoom — January 7, 2012 @ 7:53 pm

    Um. Yum. I made your funfetti cupcakes (I turned them into a 4 layer cake) last weekend and they were delish! This is going on the recipe agenda for next week!


  32. #
    Melanie — January 7, 2012 @ 11:27 pm

    MMM looks beautiful! Homemade tortillas would be bangin’ with this! A tort and butter is enough but I’ll behave and add the veggies too!


  33. #
    Val — January 10, 2012 @ 5:26 am

    Hello Jessica
    I made this recipe two night ago and it met with unanimous approval. SO yummy. The roasted garlic makes it all come together marvelously.

    Thank you!


  34. #
    Megan — January 10, 2012 @ 7:48 pm

    Made this for dinner last night and it was amazing! Definitely making this again. Next time I might add a jalapeño for a little kick though.

    Thanks for the recipe!


  35. #
    Brenda — January 13, 2012 @ 10:01 pm

    Thanks for the recipe–I made this tonight and thought it was really good! I will definitely make it again. I love roasted garlic! I ate at a place in San Francisco a few years ago called The Stinking Rose and ate so much roasted garlic, I literally had a burning sensation in my throat afterwards and started panicking. I thought I was going to have to go to the hospital because I felt like I couldn’t breathe! :)


  36. #
    bca — January 25, 2012 @ 10:56 pm

    Roasted garlic in ketchup combined with smoked paprika is AH-MAY-ZING with some sweet potato fries… just saying.


  37. #
    Jim — February 23, 2012 @ 1:15 pm

    Made this last night. In the top 5 best meals I’ve EVER made. Super delicious. :)


  38. #
    donna — May 24, 2012 @ 3:38 pm

    I just wanted to say – i make this at least once a week
    sometimes – we have fish w/ it – or my hubby likes meat (flank steak, hamburger – whatever)
    I add jalapenos

    but i just have to keep on saying that this is the best recipe ever!


  39. #
    Angela — March 22, 2014 @ 4:57 pm

    HOLY CRAP. I just made these and they are SO good! Speechless and full. Thank you so much!



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