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Roast vegetable tostadas

Name: Roast vegetable tostadas
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 200g butternut pumpkin, peeled, sliced; 3 roma tomatoes, cut into quarters; 2 red onions, cut into wedges; 1/4 cup (60ml) extra virgin olive oil; 4 flour or corn tortillas; 1 tablespoon finely chopped pickled jalapeno chillies and 1 tablespoon pickling brine, plus extra pickled jalapeno chillies to serve; 1 tablespoon lime juice, plus extra to serve; 125g can red kidney beans, rinsed, drained; 1 avocado, chopped; 100g full cream fetta, crumbled; Mexican chilli salsa and coriander sprigs, to serve; 300ml Corona beer; 1 shot (30ml) tequila; 1 tablespoon lime cordial; Juice of 1 lime

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by Jill Dupleix

Food writer

Oct 03, 2015

South-of-the-border vegetable tostadas show a light and refreshing side to Mexican food.

200g butternut pumpkin, peeled, sliced
3 roma tomatoes, cut into quarters
2 red onions, cut into wedges
1/4 cup (60ml) extra virgin olive oil
4 flour or corn tortillas
1 tablespoon finely chopped pickled jalapeno chillies and 1 tablespoon pickling brine, plus extra pickled jalapeno chillies to serve
1 tablespoon lime juice, plus extra to serve
125g can red kidney beans, rinsed, drained
1 avocado, chopped
100g full cream fetta, crumbled
Mexican chilli salsa and coriander sprigs, to serve

Lagerita (makes 1)

300ml Corona beer
1 shot (30ml) tequila
1 tablespoon lime cordial
Juice of 1 lime

Method

1.

Preheat oven to 180°C and line a large baking tray with baking paper. Place pumpkin, tomato and onion on tray, season and drizzle with 1 tablespoon oil. Bake for 1 hour or until soft and lightly charred. Cool.
2.

Wrap the tortillas loosely in foil and warm in the oven for 3 minutes.
3.

Meanwhile, whisk chopped jalapenos, brine, lime juice and remaining 2 tablespoons oil in a bowl and season. Add beans and avocado and gently toss to combine.
4.

For lagerita, combine all ingredients in a jug, stir to mix then pour into a tall glass, to serve.
5.

Scatter avocado salad over warmed tortillas and top with roast vegetables, feta and salsa. Garnish with coriander and extra lime juice and serve with a lagerita.