News flash!
There is something I love almost as much as bacon — and nearly as much as chocolate. It’s not a vegetable, at least not in the traditional sense, but it adds a sweet, buttery depth that transforms ordinary dishes into something unforgettable.
That magic ingredient is roasted garlic — it tastes like caramelized butter and lifts the flavor of almost anything. Don’t worry, the ingredient list for these tostadas is simple: peppers, onions, mushrooms, corn and sweet potato — not giant heaps of mystery veggies. Think of them as flavorful accents that combine into something satisfying and balanced.
I sneak roasted garlic into everything: dips, cheeses, burgers, even grains. It’s versatile and adds a rich sweetness that pairs wonderfully with roasted vegetables. I’ve even daydreamed about roasted garlic ice cream — perhaps a step too far without an ice cream maker, but the idea speaks to how much I adore that flavor.
Mexican-inspired dishes are a perfect vehicle for bold flavors and textures, and tostadas are no exception. Crisp tortillas, melty cheese, roasted vegetables and creamy toppings combine into one gratifying bite. Leftovers are also excellent—add leftover roasted chicken and you’ve got a quick, delicious meal.
Roasted Garlic + Veggie Tostadas
Makes 4 tostadas
Ingredients:
- 1 bulb roasted garlic
- 3 teaspoons olive oil, divided
- 1 small sweet potato, peeled and cubed
- 1/2 red onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 cup sliced mushrooms
- 2/3 cup corn (thawed and patted dry if frozen)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 2/3 cup black beans
- Toppings: 1 avocado (chopped), 1/2 cup freshly grated cheddar, plain Greek yogurt, fresh cilantro, lime wedges
- 4 whole wheat or fresh corn tortillas
Instructions:
Preheat the oven to 400°F (about 200°C). Line a baking sheet with foil and lightly coat with nonstick spray or a little oil.
In a large bowl, toss the sweet potato, peppers, onion, corn and mushrooms with 2 teaspoons of olive oil, salt and pepper. Spread the vegetables in a single layer on the prepared baking sheet and roast for 20 minutes. Remove, toss with the balsamic vinegar, then return to the oven for another 15–20 minutes until the vegetables are caramelized and tender.
While the vegetables roast, heat a skillet over medium-high heat. Brush each tortilla lightly with the remaining olive oil on both sides. Cook the tortillas one at a time in the hot skillet until crisp and bubbly, about 4–5 minutes per tortilla, watching carefully so they don’t burn. Transfer the crisp tortillas to a wire rack to cool slightly.
When the vegetables are done, transfer them back to the bowl, add the black beans and mix. Squeeze the roasted garlic cloves from their skins and stir them into the vegetables. If you prefer a smoother garlic texture, mash the cloves first in a small bowl before adding.
Assemble each tostada by layering on a generous portion of the roasted vegetable and garlic mixture, then top with dollops of Greek yogurt, diced avocado, cilantro, grated cheddar and a squeeze of lime. Serve immediately while the tortillas are crisp.
Clearly, my favorite part of these tostadas is the roasted garlic — it’s the flavor that pulls everything together. Enjoy the contrast of crunchy tortilla, sweet caramelized vegetables and creamy, tangy toppings. Simple, flavorful and easy to adapt to what you have on hand.