Go Back
In the world of vibrant and flavorful vegetarian dishes, Mini Roasted Veggie Tostada Stacks stand out as a delightful option that combines crispy textures with fresh, roasted flavors. These tostada stacks are not only a feast for the eyes, thanks to their colorful presentation, but they also cater to those seeking a healthy meal. With a combination of wholesome ingredients, this recipe appeals to anyone who appreciates a nutritious plate that doesn't compromise on taste.

Mini Roasted Veggie Tostada Stacks

Discover the colorful and nutritious Mini Roasted Veggie Tostada Stacks, a delightful vegetarian dish that brings crispy textures and fresh flavors to your plate. Featuring roasted zucchini, bell peppers, red onion, and cherry tomatoes, along with a hearty black bean and corn mixture, these tostadas are both satisfying and healthy. Perfect for casual family dinners or impressive appetizers, this recipe is versatile and easy to customize, making it a must-try for everyone!
Print Recipe Pin Recipe

Ingredients
  

12 mini corn tortillas

1 medium zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 small red onion, diced

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper, to taste

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 avocado, diced

½ cup fresh cilantro, chopped

1 lime, juiced

½ cup crumbled feta cheese or dairy-free cheese (optional)

Hot sauce, for drizzle (optional)

Instructions
 

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

    Prepare the Veggies: In a large bowl, combine the diced zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil, sprinkle with chili powder, cumin, salt, and pepper. Toss until the veggies are well coated.

      Roast the Veggies: Spread the vegetable mixture evenly on a large baking sheet. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until the veggies are tender and slightly caramelized.

        Prepare the Tortillas: While the veggies roast, place the mini corn tortillas on another baking sheet. Lightly brush or spray with olive oil, and bake them in the oven for 5-7 minutes, or until they are crisp and golden brown.

          Mix the Beans and Corn: In a separate bowl, combine the drained black beans and corn. Add a squeeze of lime juice, some chopped cilantro, and a pinch of salt. Toss to combine.

            Assemble the Stacks: Once the veggies and tortillas are ready, it’s time to assemble. Start with a crisp mini tortilla as the base. Layer on a spoonful of the black bean and corn mixture, followed by the roasted veggies. Top with diced avocado, additional cilantro, and crumbled feta cheese if desired.

              Serve: For extra flavor, drizzle with your favorite hot sauce and a splash of lime juice before serving. Stack as high as you like and enjoy your colorful and delicious mini tostada stacks!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings