Roasted Pumpkin Tostada

These can be made with packaged tostadas, or you may bake corn tortillas.
Yield: 6 tostadas.


Optional: toasted pumpkin seeds for garnish


  1. Preheat oven to 500 degrees F.
  2. Spray baking sheet with vegetable oil spray. Roast pumpkin and onion slices until golden brown, about 15 minutes.
  3. Peel avocado and cut into 1/4-inch dice. Squeeze lime over avocado. Combine avocado with black beans, corn, jalapeño, cilantro and salt.
  4. If using tortillas: Brush tortillas lightly with olive oil and sprinkle with salt. Toast under a hot broiler until golden brown.
  5. Cover each tostada (or tortilla) with the avocado-bean mixture. Arrange pumpkin and onion slices on top. Garnish with diced tomatoes and pumpkin seeds. Serve immediately.

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