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In recent years, the culinary landscape has seen a significant shift towards plant-based dishes, driven by a growing awareness of health, environmental sustainability, and culinary creativity. More people are exploring meatless options, seeking meals that not only satisfy their taste buds but also nourish their bodies. Among these vibrant and health-conscious offerings, the Crispy Mini Roasted Veggie Tostada Stacks emerge as a standout choice. This dish combines colorful roasted vegetables, protein-packed black beans, and creamy avocado, all layered atop crispy mini corn tortillas, creating a delightful explosion of flavors and textures.

Mini Roasted Veggie Tostada Stacks

Discover the delightful Crispy Mini Roasted Veggie Tostada Stacks—a colorful and nutritious treat perfect for any occasion! Layer mini corn tortillas with roasted bell peppers, zucchini, red onions, and cherry tomatoes topped with black beans and creamy avocado for a satisfying meal. These vegetarian tostadas are quick to prepare and full of flavor, making them an ideal choice for lunch, dinner, or a fun appetizer. Elevate your dining experience with this healthy, vibrant dish!
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Ingredients
  

12 mini corn tortillas

1 red bell pepper, diced

1 yellow bell pepper, diced

1 zucchini, diced

1 small red onion, diced

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

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

1 avocado, sliced

Fresh cilantro, for garnish

½ cup crumbled feta cheese (optional)

Lime wedges, for serving

Instructions
 

Preheat the oven to 425°F (220°C).

    Prepare vegetables: In a large bowl, combine the diced red and yellow bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, and sprinkle with cumin, smoked paprika, salt, and pepper. Toss until vegetables are evenly coated.

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

        Crisp the tortillas: While the vegetables roast, arrange the mini corn tortillas on a baking sheet and lightly brush both sides with olive oil. Bake in the oven for 5-7 minutes until they are golden and crispy.

          Layer the tostada stacks: Start building your stacks by placing one crispy tortilla on a plate, followed by a layer of black beans, a scoop of roasted veggies, and a few slices of avocado.

            Top it off: Finish each stack with a sprinkle of crumbled feta cheese if desired, and garnish with fresh cilantro.

              Serve: Squeeze fresh lime juice over the stacks and serve with lime wedges on the side.

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