This Vegetarian Tostada with Chipotle Cream is a fabulous vegetarian option. The combination of roasted vegetables, sautéed soy chorizo, freshly fried corn tortilla, and refreshing and smoky chipotle cream hit all aspects of your palate. Enjoy!
Vegetarian Tostada with Chipotle Cream
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Main Course
Cuisine: Mexican
Serves: 6 tostadas
Ingredients
- 6 corn tortillas
- ⅔ cup vegetable oil
- 2 cups butternut squash, diced
- 1 red bell pepper, diced
- 2 zucchinis, diced
- 1 yellow zucchini diced
- 1 fennel bulb, diced
- 3 tbsp EVOO
- 1 tsp Mexican oregano
- 1 tsp cumin seeds (or powder)
- 1 tbsp coarse kosher salt
- 1 tsp pepper
- 1 cup soy chorizo crumbles
- 2 avocados, sliced into 1-inch pieces
- 1 cup sour cream
- 2 chipotle peppers, diced
- 1 tbsp adobo
- Fresh cilantro and lime for garnish
Instructions
- Preheat oven to 400 degrees F.
- Assemble butternut squash, bell pepper, zucchinis, and fennel on a large baking sheet. Toss vegetables with EVOO, Mexican oregano, cumin seeds, salt, and pepper. Be sure not to overcrowd the vegetables.
- Roast vegetables for about 40 minutes or until golden brown.
- In a large skillet, heat up vegetable oil and fry each corn tortilla for approximately 2 minutes on each side. Set aside and let them drain on paper towels.
- For the chipotle cream, mix the chipotles and adobo into the sour scream and set aside.
- Sautee soy chorizo in a dry skillet over medium heat until the soy crumbles look toasted, approximately 6 minutes. Remove from heat.
- To assemble tostadas, top the crispy tortillas with a hearty spoon full of roasted vegetables and soy chorizo. Top with avocado, chipotle cream, fresh cilantro, and a splash of lime.
- Enjoy!
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Yum !! Another vegetarian recipe !!
I’ll be sure to try it soon. Looks yummy.