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Roasted Red Bell Pepper and Avocado Tostadas

15 to 30 minutes·Serves 2–3

Tostadas are essentially open-faced tortillas made of flour or corn. In this recipe, they’re the crispy platform for refried beans topped with sweet-savory roasted red peppers and avocados. Not surprisingly, the brand of refried beans used makes a difference. Our testing team liked Amy’s Organic Traditional Refried Beans and Goya Organics Refried Black Beans (Vegan). You can buy tostadas or, to make your own, lightly oil a sheet pan, space out corn or flour tortillas, and bake for 10 minutes until crispy, flipping them halfway through.

Ingredients

  • 2 red bell peppers, seeded, chopped
  • 1 yellow onion, chopped
  • 1 to 2 tablespoons olive oil
  • ½ teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 3 garlic cloves, minced
  • 4 to 6 tostada shells
  • 1 (15-ounce) can refried beans (vegan)

Serving suggestion

Radishes, thinly sliced

1 to 2 avocados, chopped

Feta cheese, crumbled

Salsa

½ to ¾ cup chopped fresh cilantro

1 lime, cut into wedges

Instructions

  1. 1Preheat the oven to 400 degrees. Coat the peppers and onion in olive oil, salt, cumin, chili powder, and garlic and roast for 20 to 30 minutes, or until soft. If strapped for time, sauté the peppers, onion, and seasonings for 5 to 8 minutes in a skillet instead of roasting, and you’ll be ready to eat in 15 minutes or less.
  2. 2Transfer the vegetables to paper towels, and wipe the pan clean.
  3. 3Place the tostada shells on the sheet pan, spread on a thick layer of refried beans, and top with the roasted red peppers and onion. Return to the oven until the beans and shells are warm, about 5 minutes.
  4. 4Serve with avocados, cheese, salsa, cilantro, and lime wedges.

Easy Ingredient Swaps

↔Any hard shredded cheese for the feta

↔Parsley for the cilantro

↔Lemon wedges for the lime

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