Name: Roast vegetable tostadas
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: cooking oil spray; 4 mini tortillas; 450 gram kumara, cut into 1.5cm pieces; 1 medium red onion, cut into wedges; 1 tablespoon vegetable oil; 1 tablespoon taco seasoning mix; 2 tablespoon seed mix, toasted; 2 tablespoon chopped coriander; 1/3 cup mild chunky salsa; 1/2 cup grated tasty cheese; natural yoghurt, chopped avocado, to serve

Roast vegetable tostadas

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Serves 4

Prep

20M

Cook

40M

Total

Ingredients

cooking oil spray

4 mini tortillas

450 gram kumara, cut into 1.5cm pieces

1 medium red onion, cut into wedges

1 tablespoon vegetable oil

1 tablespoon taco seasoning mix

2 tablespoon seed mix, toasted

2 tablespoon chopped coriander

1/3 cup mild chunky salsa

1/2 cup grated tasty cheese

natural yoghurt, chopped avocado, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Spray 4 x 9cm (base measurement) pie tins with oil; place on a baking tray.

3.Heat tortillas in a microwave on High (100%) 15 seconds. Line prepared tins with tortillas; bake 8-10 minutes, or until lightly coloured.

4.Increase oven temperature to 220°C (200°C fan-forced). Line a baking tray with baking paper.

5.Place kumara and onion on prepared tray. Sprinkle with oil and seasoning mix; toss to combine. Bake 20-25 minutes, or until tender. Combine vegies with seed mix and coriander. Spoon into tortilla shells.

6.Preheat an oven grill to high. Spoon salsa over vegetables; top with cheese. Grill 3-4 minutes, or until cheese melts. Top with yoghurt and avocado. Serve at once.

Seed mix contains sunflower and pumpkin seeds. You can use either sunflower or pumpkin seeds.
Note

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