Roasted Garlic + Caramelized Veggie Tostadas.News flash!
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.
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.
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?
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 + 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.
Ummmm obviously you can tell which part of the tostadas I like best. Some things never change.