Roasted Veggie + Black Bean Tostadas Recipe | healthyGFfamily.com

Ingredients

• 3 medium tomatoes (cored and seeded, diced (1 -1 1/2 cups))
• 1 cup canned corn (rinsed and drained (or fresh, uncooked kernels, cut from the cob depending on the season))
• 1 medium zucchini (cut into 1/4 inch slices, then quartered (approximately 1 1/2 cups))
• 1 medium yellow squash (cut into 1/4 inch slices then quartered (approximately 1 1/2 cups))
• 1 small yellow onion (chopped (approximately 1 cup))
• 1 red bell pepper (chopped (approximately 1 cup))
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons canola oil
• 1 teaspoon cumin
• 1 teaspoon chili powder (divided)
• Salt and freshly ground black pepper to taste (I used 1/2 teaspoon salt and 1/4 teaspoon pepper)
• 1 15 oz black beans (drained and rinsed (feel free to use 1/2 can but my family likes black beans so we opted for more))
• 1 1/2 tablespoon fresh lime juice
• 10 Gluten-free Corn tortillas
• Olive or avocado oil
• 1/3 cup cilantro (chopped)
• Queso fresco
• Hot sauce
• Avocado (diced)