Roast Vegetable Tostadas with Birch & Waite Vegan Smokey Chipotle Mayonnaise
Serves: 2-3, Makes 6
|Capsicum (2 Small)||325 g|
|Sweet Potato, Peeled (1 Medium)||320 g|
|Red Onion, Cut Into Thin Wedges (1 Medium)||160 g|
|Canned Chickpeas, Drained, Rinsed||400 g|
|Olive Oil||60 mL|
|Smoked Paprika||3 tsp|
|Dried Oregano||1 tsp|
|Ripe Avocado, Mashed||1 large|
|Pickled Jalapeno, Finely Chopped||1 tbs|
|Coriander & Lime Wedges To Serve|
|Plant Based Smokey Chipotle Mayonnaise||120 mL|
- Preheat oven 220°C fan forced. Grease a large roasting pan. Cut capsicum into strips, cut sweet potato into 2cm pieces. Add to roasting pan with onion and chickpeas. Combine 40ml (2 tbs) olive oil, paprika and oregano, season with salt and pepper. Spoon over vegetables and chickpeas, stir to coat. Roast 20 for minutes until vegetables are tender. Cool for 5 minutes.
- Meanwhile, preheat chargrill or frying pan on high until hot, then reduce heat to medium-high. Brush both sides of tortilla with remaining oil. Cook 1-2 minutes each side until toasted.
- Combine the avocado, jalapeno and juice one lime half. Spread a little Birch & Waite Vegan Smokey Chipotle Mayonnaise over each tortilla then spread with avocado. Top with roasted vegetables and chickpeas. Drizzle with Birch & Waite Vegan Smokey Chipotle Mayonnaise. Top with coriander and serve with remaining lime.
To make mini tostadas as a snack or part of tasting platter, use a 7cm scone cutter to cut 3 circles from corn tortillas (you will need 8-10 tortillas).
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