Roasted Vegetable Tostadas

You won't mind eating your vegetables when they are part of these delicious tostadas.

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Serves: 8

Ingredients:

● 8 Food Club Taco Style Corn Tortillas
● Food Club Nonstick Cooking Spray
● 3 cups Food Club Stir Fry Vegetables, thawed
● 1/2 lb asparagus spears, cut in one inch pieces
● 1 tablespoon vegetable oil
● 1 teaspoon kosher salt, divided
● 1/2 teaspoon ground black pepper
● 1/2 teaspoon ground cumin
● 1/2 teaspoon chili powder
● 1 cup Food Club Vegetarian Refried Beans
● 1 cup Food Club Shredded Mexican Style Four Cheese Blend
● 1 cup Food Club Sour Cream
● 2 tablespoons lime juice
● 1 cup salsa
● 1 large avocado, peeled and sliced
● Fresh cilantro for garnish

Method:

1. Preheat oven to 400°F. Place tortillas in a single layer on two baking sheets. Coat each
   tortilla with nonstick cooking spray on one side, flip and coat on the opposite side. Bake
   for 8-10 minutes, flipping halfway through cooking time, until golden brown. Transfer to a
   wire rack to cool completely.
2. On a baking sheet toss vegetables and asparagus with oil, 1/2 teaspoon kosher salt,
   pepper, cumin and chili powder. Roast for 15-20 minutes, or until vegetables begin to
   brown at the edges.
3. To assemble tostadas, line a baking sheet with aluminum foil. Spread each tortilla with a
   layer of refried beans. Top with shredded cheese and roasted vegetables. Place tostadas
   on baking sheet and cook for 5 minutes, or until cheese is melted.
4. While tostadas bake, make lime crema by whisking together sour cream, lime juice, and
   remaining 1/2 teaspoon kosher salt. Top tostadas with lime crema, salsa, sliced avocado
   and garnish with cilantro.