To make roasted vegetable and refried bean tostadas, bake mushrooms, zucchini and bell peppers until tender, or for about 20 to 25 minutes. Then bake tortillas with refried beans and cheddar cheese until the cheese is melted. Add the vegetables, along with sour cream, cilantro and hot sauce.
This recipe calls for 10 ounces of button mushrooms, trimmed and quartered, 2 thinly-sliced zucchini, 2 red bell peppers cut into 1.5-inch pieces, 3 tablespoons of olive oil, 1/2 teaspoon of kosher salt, 8 corn tortillas, a 15-ounce can of refried beans, 4 ounces of shredded cheddar cheese, sour cream, fresh cilantro leaves and hot sauce.
Bake at 450 F. Use two rimmed baking sheets, and roast the vegetables with 2 tablespoons of olive oil and 1/2 teaspoon of salt. Brush the tortillas with olive oil before baking them with the refried beans spread on them and cheddar cheese sprinkled on top. Bake them for five to seven minutes, or until the refried beans are warm and the cheddar cheese is melted. Top with the cilantro, sour cream and hot sauce.
This recipe serves four and takes about 50 minutes to prepare, including 35 minutes of baking. The recipe has a rating of four out of five stars on RealSimple.com.