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These Roasted Vegetable Tostadas are a quick and easy dinner recipe full of fresh flavor that takes less than 30 minutes to create.
I can’t believe that next month is September! This year has gone by so quickly! Since September is National Cholesterol Awareness Month, I’ve partnered with Mazola® Corn Oil to share a fun new flavorful recipe to help bring awareness and to get the word out about a clinical study that showed that Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
I wanted to create a recipe that reflects the theme of this month, so I made three fun swaps to normal tostadas to create an extra awesome and better-for-you tostada recipe. Reduce saturated fats and cholesterol in your meals easily with simple swaps, such as substituting butter with Mazola Corn Oil.
The first swap I made was for Mazola Corn Oil instead of olive oil for roasting the colorful vegetables.
The second swap, black beans instead of refried beans.
And finally, I chose to substitute avocado for chicken.
This last one may not be a surprise (I love avocado).
And if you are looking for a quick and easy Meatless Monday recipe, this one is perfect for Mexican Meatless Monday!
Which may not be a thing, but I think MMM (Mexican Meatless Monday) should totally be a thing!
I love roasted vegetables and try to add it to as many dinners as I can.
Sometimes, I roast them on the stove, and sometimes, I roast them in the oven.
For this recipe, I decided to oven roast my veggies.
This may sound funny, but I’ve done some research about roasting vegetables (I love researching, my history degree kicks in and I get all nerdy) and I learned that you need to make sure that you use an oil that has a high smoke point.
I had no idea that oil can negatively affect food’s flavor and nutritional value if it exceeds the smoke point!
That’s just one more reason I chose Mazola® Corn Oil for these roasted veggies, because it has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications.
Plus, as an added bonus, it’s an all-purpose, cholesterol-free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses including baking, grilling, sautéing, stir-frying, or mixing up a marinade or dressing.
For these veggie tostadas, I chose to roast onion, zucchini, red pepper, and corn, but you can mix it up and roast any of your favorite vegetables.
I loved the flavor combination of these veggies, but next time, I may add squash, too.
Or maybe some mushrooms!
No matter how you decide to top your Roasted Vegetable Tostadas, I’m sure you are going to have a delicious and colorful meal in under 30 minutes!Print
Roasted Vegetable Tostadas
- Yield: Serves 4 1x
- 2 Tablespoons Mazola® Corn Oil
- 1/4 Cup Sweet Onion, diced
- 1 Clove Garlic, minced
- 1 Zucchini, diced
- 1 Red Pepper, diced
- 1 Cup Corn or 2 Ears of Corn
- 1/2 Teaspoon Salt
- 8 Tostadas
- 1 Can Black Beans, rinsed
- 1 Vine Ripe Tomato, diced
- 1 Avocado, diced
- 1/3 Cup Queso Fresco, crumbled
- 1/4 Cup Cilantro
- 1 Lime, sliced
- Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with foil.
- In a large bowl combine your 1/4 cup sweet onion, garlic, diced zucchini, red pepper, corn, 1/2 teaspoon salt, and 2 tablespoons Mazola® Corn Oil. Mix well.
- Spread your veggies evenly over the baking sheet and bake on the top rack for 15-20 minutes, stir/flipping the veggies after 10 minutes. Remove from the oven and let cool slightly.
- Top your tostadas with black beans, roasted veggies, tomato, avocado, queso fresco, cilantro, & a squeeze of lime.
- Serve & enjoy!
Now that we’ve reached the end of this post, I think it’s time for me to make these Roasted Vegetable Tostadas again because I love them so much!
And I hope you will love them, too!
If you make these Roasted Vegetable Tostadas, be sure to share a picture and tag @DomesticallyBlissful on Instagram so that we can all see your delicious dinner and so that I can share your image on my stories!
And if you enjoyed this recipe, be sure to subscribe to my newsletter below so that you don’t miss out on another blissful bite!
What is your favorite vegetable on these tostadas?
Feel free to comment below, email me, or tweet me on Twitter!
With love, Giusti