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Roasted Bell Pepper Tostadas

Crispy tostadas topped with roasted bell peppers, creamy black bean puree, and fresh garnishes make for a quick and satisfying meal or party appetizer.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mexican, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 to 3 pieces bell peppers Any color bell peppers will work.
  • 1 piece onion Yellow or white onion recommended.
  • 3 to 4 pieces scallions Sliced for topping.
Spices
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked sweet paprika Enhances smoky flavor.
Main Ingredients
  • 1 can black beans Rinse and drain well.
  • 1 clove garlic Add more if desired for flavor.
  • 3 to 4 pieces tostada shells Check for gluten-free options if needed.
  • to taste sour cream For topping, can substitute with dairy-free alternative.
  • to taste salsa For topping.

Method
 

Preparation
  1. Coarse chop the bell peppers and onion.
  2. Coat the chopped peppers and onion with oil and season with cumin, chili powder, and smoked sweet paprika.
Roasting
  1. Preheat the oven to 400°F (200°C).
  2. Roast the coated peppers and onion for 20 to 30 minutes until soft and slightly charred.
Bean Puree
  1. In a food processor, combine the black beans and garlic. Puree until smooth.
  2. Adjust seasonings in the bean puree if desired.
Assembly
  1. Spread the bean puree on each tostada shell.
  2. Top each tostada with the roasted peppers and onions.
  3. Sprinkle sliced scallions on top.
  4. Add a dollop of sour cream and spoon salsa over each tostada.
  5. Serve immediately to keep the tostada shells crisp.

Notes

For optimal flavor, serve with lime wedges and consider pairing with light beverages. Store components separately to maintain crispness.