introduction
I like simple food that tastes fresh. These Bell Pepper Tostadas use roasted peppers and a smooth black bean spread. They come together fast and make a bright lunch or light dinner. If you like easy oven dishes, try a related snack like cheesy roasted potato nachos for another simple meal.
why make this recipe
This recipe is quick, fresh, and full of color. It uses pantry beans and fresh peppers. You can change toppings to suit your taste. The tostadas are crispy and easy to serve. Kids and adults both like them.
how to make Roasted Bell Pepper Tostadas
Ingredients :
- 2 to 3 bell peppers
- 1 onion
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked sweet paprika
- 1 can black beans
- Garlic
- 3 to 4 tostada shells
- Scallions
- Sour cream
- Salsa
Directions :
- Coarse chop the peppers and onion.
- Coat the peppers and onion with oil and the cumin, chili powder, and smoked sweet paprika.
- Roast at 400°F for 20 to 30 minutes until soft and slightly charred.
- Put the black beans and garlic in a food processor and puree until smooth.
- Add spices to the bean puree if desired and pulse to mix.
- Spread the bean puree on the tostada shells.
- Top each tostada with the roasted peppers and onion.
- Sprinkle with sliced scallions.
- Add a dollop of sour cream and spoon on salsa.
how to serve Roasted Bell Pepper Tostadas
Serve the tostadas right away so the shells stay crisp. Offer extra salsa and lime wedges. Add a side salad for a full meal.
how to store Roasted Bell Pepper Tostadas
Store the roasted peppers and bean puree separately in airtight containers in the fridge for up to 4 days. Keep tostada shells in a cool dry place. Assemble just before eating to keep them crisp.
tips to make Roasted Bell Pepper Tostadas
– Use any color bell peppers you like.
– Cut peppers evenly so they roast at the same rate.
– Taste the bean puree and add salt or spices before spreading.
– Warm tostada shells briefly if you prefer them hot.
variation (if any)
Try adding crumbled queso fresco or shredded cheese. Swap sour cream for Greek yogurt. Use pinto beans instead of black beans for a milder flavor.
FAQs
Q: Can I roast the peppers under a broiler?
A: Yes. Watch them closely and turn often so they char evenly.
Q: Can I make the bean puree ahead?
A: Yes. Make it up to 4 days ahead and store in the fridge.
Q: Are these gluten free?
A: Use certified gluten-free tostada shells to make the recipe gluten free.
Q: Can I use canned roasted peppers?
A: You can, but fresh roasted peppers taste better and have more texture.
Conclusion
For a step-by-step version and a bit more inspiration, see the Roasted Bell Pepper Tostadas recipe on Pinch of Yum.