Vegetable and Bean Tostadas

A quick simple dinner and an easy lunch idea. I roast extra vegetables then use those to make a quesadilla for lunch the next day.


8 ounces mushrooms, quartered
2 zucchini, thinly sliced
2 bell peppers, any color, sliced
2 Tbsp. olive oil , plus more for brushing
1/2 tsp. Salt
8 corn tortillas
1 can refried beans
4 ounces cheddar cheese, grated

Toss vegetables with 2 Tbsp. olive oil and salt. Roast at 450 degrees for 20-25 minutes, stir halfway through.
Place tortillas on baking sheet. Lightly brush with olive oil. Then spread with refried beans and top with cheese. Bake until the beans are warm and cheese is melted, 7 minutes. Top with vegetables and add sour cream, salsa or cilantro if desired.

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