Best Roasted Vegetable Tostadas With Chipotle Cream Recipes

Roasted Vegetables with Chipotle Cream image

Provided by Giada De Laurentiis

Time 45m

Yield 4 servings

Number Of Ingredients 14

Vegetable oil cooking spray, for spraying baking sheet
1 small (1-pound) butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups)
2 medium zucchini, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
One 15-ounce can kidney beans, rinsed and drained
3 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
2 whole wheat pita breads
1/2 cup plain nonfat (0-percent) Greek yogurt
1 tablespoon fresh lime juice
1 teaspoon light agave nectar
1 small canned chipotle pepper, finely diced

Steps:

For the roasted vegetables: Position an oven rack in the center of the oven and preheat the oven to 425 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
In a medium bowl, toss together the butternut squash, zucchini, bell peppers, kidney beans, oil, cumin, oregano and salt. Spread the mixture in a single layer on the baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.
Split the pita breads in half horizontally to make 4 rounds. Arrange in a single layer on a heavy baking sheet. Bake until crisp, 7 to 8 minutes. Set aside to cool.
For the chipotle cream: In a small bowl, mix together the yogurt, lime juice, agave and chipotle pepper until smooth.
Spoon the vegetable mixture on top of the crispy pitas and serve with a dollop of the chipotle cream.

Roasted Vegetable Medley with Chipotle image

Provided by awilson0904

Time 55m

Yield 2

Number Of Ingredients 7

cooking spray
1 sweet potato, peeled and sliced into thin rounds
1 ½ cups chopped carrots
½ cup finely chopped parsley, divided
1 teaspoon chipotle pepper powder, or more to taste
1 medium red bell pepper, cut into bite-sized pieces
salt to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch pan with cooking spray.
Combine sweet potato and carrots in the prepared pan. Sprinkle with 1/4 cup parsley and 1 teaspoon chipotle pepper powder.
Cook in the preheated oven for 25 minutes. Add bell pepper and remaining parsley and cook until vegetables are cooked through but slightly crunchy, about 10 minutes more.
Remove from the oven and add salt and more chipotle powder to taste.

Nutrition Facts : Calories 162 calories, Carbohydrate 36.6 g, Fat 0.7 g, Fiber 7.8 g, Protein 3.7 g, SaturatedFat 0.1 g, Sodium 217 mg, Sugar 11.8 g

Roasted Vegetables With Chipotle Cream image

Provided by Sharon123

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

vegetable oil cooking spray, for spraying baking sheet
1 small butternut squash, peeled, seeded and diced into 1/2-inch cubes (1 pound-about 3 cups)
2 medium zucchini, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
one 15-ounce can kidney bean, rinsed and drained
3 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
2 whole wheat pita breads
1/2 cup plain nonfat Greek yogurt (0-percent, or plain soy yogurt or sour cream)
1 tablespoon fresh lime juice
1 teaspoon light agave nectar
1 small canned chipotle pepper, finely diced

Steps:

For the roasted vegetables: Position an oven rack in the center of the oven and preheat the oven to 425 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
In a medium bowl, toss together the butternut squash, zucchini, bell peppers, kidney beans, oil, cumin, oregano and salt. Spread the mixture in a single layer on the baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.
Split the pita breads in half horizontally to make 4 rounds. Arrange in a single layer on a heavy baking sheet. Bake until crisp, 7 to 8 minutes. Set aside to cool.
For the chipotle cream: In a small bowl, mix together the yogurt, lime juice, agave and chipotle pepper until smooth.
Spoon the vegetable mixture on top of the crispy pitas and serve with a dollop of the chipotle cream.

Nutrition Facts : Calories 324.9, Fat 12.4, SaturatedFat 2.2, Cholesterol 4, Sodium 776.6, Carbohydrate 50.6, Fiber 7.1, Sugar 10.7, Protein 7.8