Roasted Vegetable Tostadas

Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes

Serves: 8

Ingredients:

• 8 Food Club Taco Style Corn Tortillas
• Food Club Nonstick Cooking Spray
• 3 cups Food Club Stir Fry Vegetables, thawed
• 1/2 lb asparagus spears, cut in one inch pieces
• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup Food Club Vegetarian Refried Beans
• 1 cup Food Club Shredded Mexican Style Four Cheese Blend
• 1 cup Food Club Sour Cream
• 2 tablespoons lime juice
• 1 cup salsa
• 1 large avocado, peeled and sliced
• Fresh cilantro for garnish

Method:

1. Preheat oven to 400°F. Place tortillas in a single layer on two baking sheets. Coat each tortilla with nonstick cooking spray on one side, flip and coat on the opposite side. Bake for 8–10 minutes, flipping halfway through cooking time, until golden brown. Transfer to a wire rack to cool completely.
2. On a baking sheet toss vegetables and asparagus with oil, 1/2 teaspoon kosher salt, pepper, cumin and chili powder. Roast for 15–20 minutes, or until vegetables begin to brown at the edges.
3. To assemble tostadas, line a baking sheet with aluminum foil. Spread each tortilla with a layer of refried beans. Top with shredded cheese and roasted vegetables. Place tostadas on baking sheet and cook for 5 minutes, or until cheese is melted.
4. While tostadas bake, make lime crema by whisking together sour cream, lime juice, and remaining 1/2 teaspoon kosher salt. Top tostadas with lime crema, salsa, sliced avocado and garnish with cilantro.