Ingredients

• 1 red onion, roughly chopped
• 1 red pepper, roughly chopped
• 3 cups of seasonal vegetables, cut into bite size pieces. (squash, potatoes, zucchini, carrots, cauliflower, anything goes!)
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chilli powder
• 1/2 teaspoon dried cilantro
• 1/2 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• fresh cracked pepper
• 1 can black beans, drained and rinsed
• 1 cup of your favourite salsa
• 6 pre made tostada shells or tortilla shells

Directions

1. Preheat the oven to 425 degrees.
2. Add vegetables, olive oil, and spices into a baking dish. Toss until veggies are evenly coated.
3. Roast for 25-30 minutes. Take them out half way through the cooking time to stir.
4. While the veggies finish cooking add the beans and salsa to a small pot. Bring to a simmer and cook the liquid out a bit (if needed).
5. If you didn’t buy your tostada shells pre made (I never do), brush your tortilla shells with a little bit of olive oil and spread them out on a baking sheet. When you take your veggies out, stick them in for a minute or two. You have to watch them pretty closely so they don’t burn. Take them out when they have bubbled up a bit and have become crispy. You can also fry these, but it’s a week night! With kids! Ain’t nobody got time for that oily mess.
6. Add a spoon full of your beans and a spoon full of veggies on each tostada shell. Top with cruelty free sour cream, cheese, avocado, roasted corn, cilantro, the list goes on!
7. Enjoy!