Roasted Bell Pepper Tostadas

Roasted Bell Pepper TostadasPinit

Every day on our honeymoon in Mexico, I ate the same thing for breakfast.  Which was pretty much everything on the breakfast buffet.

What is it about the power of an all-inclusive resort?  It only took one meal before my thoughts became irrational: I need to eat everything at the buffet because…I just must.

Roasted Bell Pepper Tostadas

But getting back to the breakfast.  My favorite thing that I ate everyday for breakfast was called chilaquiles.  To me, they were tortilla chips with some kind of beans, onions, red sauce, and white melty cheese.  They were SO GOOD.  So good, in fact, that I ate them every single day.  I think I mentioned that already.

Those little chilaquiles are what I thought of when I made these roasted bell pepper tostadas.  Of course, mine are no where near as indulgent as the true Mexican variety, but they remind me of warm, happy times.  And I could use some warm in my life right now.

And some tan.

LindsayBjork

On the other hand, even when times are warm and happy, there’s always that dilemma of the solo shots on the two-person-vacation.

I’m not vegan, but this could easily make for a vegan meal, if you like that sort of thing.

But, wait for it…

Roasted Bell Pepper Tostadas with Sour Cream

There’s my dairy! Unpictured is the salsa verde that was overtaking this tostada after the photo shoot. I’d highly recommend Archer Farms Roasted Salsa Verde. It’s just a little bit sweet, which balances the peppers perfectly!

Roasted Bell Pepper Tostadas
Author: 
Serves: 2
 
Ingredients
  • 2-3 bell peppers
  • 1 onion
  • 1 teaspoon each cumin, chili powder, smoked sweet paprika
  • 1 can black beans
  • Garlic
  • Tostada shells (3-4)
  • Scallions
  • Sour cream and salsa
Instructions
  1. Coarse chop the peppers, coat with oil and spices. Roast at 400 for 20-30 minutes.
  2. In a food processor, puree the black beans with the garlic. Add spices if you want.
  3. Spread the puree on the tostada, top with peppers, scallions, and sour cream and salsa!
Notes
Other topping ideas: avocado, cheese, cilantro, enchilada sauce, etc.

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Comments

  1. LindaJ says:

    I made this tonight and it is a real keeper!! Loved it!!! There are a few comments I would like to add.
    1. You don’t say what to do with the onion so I cut it up with the peppers and made it chunky.
    2. Ttossed the peppers and onion with a bit of olive oil since no type of oil was mentioned.
    3. I measured out the spices and mixed together first then tossed with peppers
    4. I used 3 large cloves of garlic and 1 and 1/2 cans of black beans for 3 people.

    Love your blog and your healthy recipes.