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Embark on a culinary adventure with our Crispy Mini Roasted Veggie Tostada Stacks, a vibrant and flavorful dish that brings a burst of freshness to your table. This recipe not only tantalizes the taste buds but also serves as a colorful centerpiece for any gathering, whether it’s a laid-back family dinner or a lively get-together with friends. With layers of roasted vegetables, creamy avocado, and the satisfying crunch of corn tortillas, these tostada stacks are a delightful way to enjoy wholesome ingredients while impressing your guests with an eye-catching presentation.

Mini Roasted Veggie Tostada Stacks

Discover the perfect blend of flavor and nutrition with our Crispy Mini Roasted Veggie Tostada Stacks. This vibrant dish features layers of roasted bell peppers, zucchini, and cherry tomatoes, all piled atop crispy corn tortillas for a satisfying crunch. Finished with creamy avocado and seasoned to perfection, it's a beautiful centerpiece for any gathering. Get ready to impress your guests and enjoy a healthy, delicious meal that celebrates fresh ingredients!
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Ingredients
  

12 mini corn tortillas

1 red bell pepper, diced

1 yellow bell pepper, diced

1 medium zucchini, diced

1 small red onion, diced

1 cup cherry tomatoes, halved

2 tablespoons extra virgin olive oil, divided

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

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

1 ripe avocado, sliced

Fresh cilantro leaves, for garnish

½ cup crumbled feta cheese (optional)

Lime wedges, for serving

Instructions
 

Preheat the oven: Start by setting your oven to 425°F (220°C) so it can reach the desired temperature while you prepare the ingredients.

    Prepare the vegetables: In a large mixing bowl, combine the diced red bell pepper, yellow bell pepper, zucchini, red onion, and halved cherry tomatoes. Drizzle with 1 tablespoon of olive oil and evenly sprinkle with cumin, smoked paprika, salt, and black pepper. Toss everything together with your hands or a spoon until all the vegetables are well-coated with the seasoning.

      Roast the veggies: Spread the vegetable mixture on a baking sheet in a single, even layer. Roast in the preheated oven for approximately 20-25 minutes, until the vegetables are tender and slightly caramelized. Be sure to stir the vegetables halfway through cooking for even roasting.

        Crisp the tortillas: While the vegetables are roasting, take another baking sheet and arrange the mini corn tortillas on it. Lightly brush or spray both sides with the remaining tablespoon of olive oil. Bake in the oven for about 5-7 minutes or until the tortillas are golden brown and crispy.

          Layer the tostada stacks: To assemble, place one crispy tortilla on a plate. Add a layer of black beans, followed by a generous scoop of the roasted vegetable mixture, and finish with a few slices of fresh avocado.

            Top it off: If using, sprinkle crumbled feta cheese over each stack for an added punch of flavor. Garnish the stacks with fresh cilantro leaves for a vibrant touch.

              Serve: Just before serving, squeeze fresh lime juice over the tostada stacks for a zesty kick, and present with lime wedges on the side for additional squeezing.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: Serve these stacks on colorful plates to enhance their visual appeal. Drizzle with additional olive oil or balsamic reduction for a gourmet touch.