Mexican food doesn’t have to leave you feeling bloated and heavy. Satisfy your craving by making your own veggie filled Mexican entree at home. Corn tortillas are naturally gluten free and can be baked up crisp like chips. Go light on toppings and choose fresh, low-fat options to complete this tasty meal.
Roasted Vegetable Tostadas
1/2 red onion, thinly sliced
2 bell peppers, any color, chopped
8 ounces button or portobello mushrooms, sliced
3 ears of corn, cut off the cob (or frozen, thawed, about 1 1/2 cups)
1 tablespoon olive oil, plus more for spraying
Coarse kosher salt and freshly ground black pepper
1 15 ounce can black beans, rinsed and drained
8-10 corn tortillas (preferably sprouted yellow corn)
Monterey jack cheese (optional)
Diced avocado (optional)
Diced tomatoes (optional)
Finely chopped fresh cilantro (optional)
Lime juice (optional)
Plain 0% fat Greek yogurt (optional)
Preheat the oven to 400ºF. Arrange onion, bell peppers, mushrooms, and corn in a single layer across one or two baking sheets. Sprinkle with salt and pepper to taste and toss with 1 tablespoon olive oil. Roast in the oven until the veggies begin to brown and caramelize, stirring two or three times, about 30 minutes.
When the vegetables come out of the oven, arrange the corn tortillas in a single layer on a baking sheet (working in batches as necessary) and lightly spray or brush both sides with olive oil. Bake the tortillas until crisp and just beginning to brown, 10-15 minutes.
While the tortillas are cooking, toss the roasted vegetables with the black beans and adjust seasonings as necessary. When the tortillas are done, top with the vegetable mixture. Finish with a tablespoon of cheese, avocado, tomatoes, cilantro, a squeeze of lime juice, and a drizzle of yogurt if desired.