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In the world of culinary exploration, few dishes encapsulate the essence of vibrant flavors and wholesome ingredients quite like crispy mini roasted veggie tostada stacks. Perfect for a light lunch, a party appetizer, or a satisfying snack, this recipe brings together a colorful medley of fresh vegetables, protein-packed black beans, and the creamy goodness of avocado. Not only are these tostadas easy to prepare, but they also cater to various dietary preferences, making them a versatile addition to any meal plan.

Mini Roasted Veggie Tostada Stacks

Discover the vibrant flavors of crispy mini roasted veggie tostada stacks, a delicious plant-based treat perfect for any occasion. These easy-to-make tostadas feature crunchy corn tortillas topped with a colorful medley of roasted vegetables, protein-packed black beans, and creamy avocado. Ideal for light lunches or party appetizers, they not only satisfy your taste buds but also offer a wealth of nutrients, making them a nutritious and versatile addition to your meal plan. Enjoy every satisfying bite!
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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 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 avocado, sliced

Fresh cilantro, for garnish

½ cup crumbled feta cheese (optional)

Lime wedges, for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to prepare for roasting the vegetables and crisping the tortillas.

    Prepare the Vegetables: In a large mixing bowl, combine the diced red and yellow bell peppers, zucchini, red onion, and halved cherry tomatoes. Drizzle 1 tablespoon of olive oil over the vegetable mixture, then add the ground cumin, smoked paprika, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and spices.

      Roast the Vegetables: Spread the seasoned vegetable mixture onto a baking sheet in a single layer. Place the sheet in the preheated oven and roast for approximately 20-25 minutes, or until the vegetables are tender and exhibit slight caramelization. Be sure to stir the vegetables halfway through the roasting time for even cooking.

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

          Layer the Tostada Stacks: Assemble the tostada stacks by placing one crispy tortilla on a serving plate. Top it with a layer of black beans, followed by a generous scoop of the roasted veggie mixture, and then add a few slices of avocado.

            Add the Finishing Touches: If desired, sprinkle crumbled feta cheese over the top of each stack for added flavor. Garnish with fresh cilantro for a burst of color and freshness.

              Serve with Zest: Just before serving, squeeze fresh lime juice over each tostada stack and accompany with lime wedges on the side for extra zing.

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

                  - Presentation Tips: For an elegant touch, consider garnishing with additional cilantro leaves and lime zest before serving. Serve on a colorful platter to enhance the vibrant colors of the dish!