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Tostadas have long been a beloved staple in Mexican cuisine, serving as a crunchy base for an array of toppings. Traditionally, they are flat, crispy tortillas piled high with various ingredients, ranging from savory meats to fresh vegetables. In recent years, mini versions of this classic dish have gained popularity, especially as more people seek out appetizers that are not only delicious but also easy to share.

Mini BBQ Veggie Tostada Bites

Discover the joy of Mini BBQ Veggie Tostada Bites, the perfect appetizer blending smoky BBQ flavors with fresh vegetables in a crunchy shell. These delightful bites are ideal for any gathering, allowing guests to share and savor diverse tastes without the commitment of a full meal. Packed with nutrients from black beans, zucchini, and bell peppers, they cater to health-conscious eaters too. Elevate your next event with these colorful and delicious bites that everyone will love!
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Ingredients
  

12 mini corn tostadas

1 cup black beans, drained and rinsed

1 cup red bell pepper, diced

1 cup zucchini, diced

1/2 cup corn kernels (fresh or frozen)

1/4 cup red onion, finely chopped

1 cup shredded cheese (cheddar or pepper jack)

1/2 cup BBQ sauce (store-bought or homemade)

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper (optional, for heat)

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Veggies: In a large mixing bowl, combine the diced red bell pepper, zucchini, corn, and red onion. Drizzle with a little olive oil, and season with smoked paprika, cumin, cayenne pepper, salt, and pepper. Toss well to coat.

      Roast the Vegetables: Spread the vegetable mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 15-20 minutes, or until the veggies are tender and slightly caramelized.

        Combine Beans and BBQ Sauce: While the veggies are roasting, in a small bowl, mash the black beans slightly with a fork. Stir in the BBQ sauce until well combined. Adjust salt and pepper to taste.

          Assemble the Tostada Bites: Once your veggies are done, remove them from the oven. Take each mini tostada and spread a generous tablespoon of the BBQ black bean mixture on the bottom. Top with a spoonful of the roasted veggies and sprinkle with shredded cheese.

            Melt the Cheese: Place the assembled tostada bites back on the baking sheet and return them to the oven. Bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

              Garnish and Serve: Remove from the oven and let cool for a minute. Garnish with fresh cilantro and serve with lime wedges on the side for an added zing.

                Prep Time, Total Time, Servings: 15 min | 35 min | Serves 4-6