Roast Vegetable Tostadas with Smokey Chipotle Mayonnaise

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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

Corn tortillas 6

Ripe avocado, mashed 1 large

Pickled jalapeno, finely chopped 1 tbs

Lime, halved 1

Coriander & lime wedges to serve

Method

  1. 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.
  2. 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.
  3. Combine the avocado, jalapeno and juice one lime half. Spread a little Birch & Waite Smokey Chipotle Mayonnaise over each tortilla then spread with avocado. Top with roasted vegetables and chickpeas. Drizzle with Birch & Waite Smokey Chipotle Mayonnaise. Top with coriander and serve with remaining lime.

Tip: 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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