Roasted Vegetable Tostadas with Chipotle Cream - Delicious Living

Ingredients

• ½ cup low-fat, plain Greek yogurt or sour cream
• ¼ teaspoon chipotle powder or chili powder
• 1 (15-ounce) can low-sodium black beans, rinsed and drained
• 1 (4-ounce) can chopped green chiles, drained
• 1 pint cherry tomatoes, halved
• 4 small zucchini (about 10 ounces), diced
• 2 green bell peppers, diced
• 2 cups corn kernels (thawed if frozen)
• 3 teaspoons salt-free chili powder, divided
• 6 (6-inch) whole-wheat tortillas
• 3 handfuls fresh spinach leaves (about 3 cups)
• Salsa, for garnish