Roasted Vegetable Tostadas

Serves 4.

For roasted veggies

3 sweet potatoes, peeled and cubed 2 red bell peppers, seeded and sliced 1 red onion, sliced thin

2 teaspoons chili powder

Kosher salt

1 tablespoon oil

For bean layer

1 (15-ounce) can pinto beans, rinsed

and drained

1⁄2 teaspoon cumin, or more to taste 1 teaspoon chili powder

1⁄4 cup minced white onion

Generous pinch of salt

For pico de gallo 1 cup diced fresh tomato

1 jalapeno, seeded and finely diced

1⁄4 small red onion, diced

1 garlic clove, finely diced

Juice of 1⁄2 lime

Chopped cilantro, to taste

Salt, to taste

For tostadas

8 packaged tostadas

Shredded iceberg lettuce

1⁄2 cup crumbled queso fresco, or finely

shredded Monterey jack cheese Diced avocado, optional

Chopped cilantro, optional

Lime crema, optional

Prepare vegetables: Place sweet potatoes, peppers and red onion in a large bowl. Season with chili powder and a generous pinch of salt. Then toss with oil.

Transfer to a rimmed baking sheet and roast veggies in a preheated 450-degree oven until tender, tossing halfway through, about 25 to 30 minutes.

While veggies are roasting, prepare beans. Combine drained pinto beans, cumin, chili powder and onion in a small saucepan. Cook over medium-high heat for about 10 minutes, until beans and onions soften. Mash with a fork and keep warm.

Prepare pico de gallo: In a medium bowl, combine the diced tomato, jalapeño, onion, garlic, lime juice, cilantro and a generous pinch of salt. Stir to combine, adding more salt if necessary.

Let rest for 15 minutes before serving so flavors can mingle.

Assemble tostadas: Spread a tostada shell with mashed beans. Top with shredded lettuce, roasted vegetables, pico de gallo, crumbled or shredded cheese, diced avocado, and chopped cilantro if using. Drizzle lime crema on top, and then repeat with a second layer. Serve immediately.