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Ancho-Honey Vegetable Tostadas
with Roasted Sweet Potato & Cotija Cheese
25 MIN
2 Servings
From the Test Kitchen
To make these flavor-packed tostadas—a beloved Latin American dish whose name is a reference to the toasted tortillas at its base—you’ll cook bites of peppers, zucchini, and onion in a sweet and smoky sauce, tempered with cooling sour cream. A simple side of roasted sweet potato rounds out this zesty meal.
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NutritionPER SERVING
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Calories450 Cals (est.)
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1
Prepare & roast the sweet potato:
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potato lengthwise, then cut crosswise into 1/4-inch pieces. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Reserving the sheet pan, transfer the roasted sweet potato to a bowl. Cover with foil to keep warm.
2
Prepare the remaining ingredients & make the sauce:
While the sweet potato roasts, halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper; remove the core. Halve the pepper lengthwise, then thinly slice crosswise. Combine in a bowl. Thoroughly wash your hands immediately after handling the pepper. In a separate bowl, whisk together the honey (kneading the packet before opening), chile paste, and 1/4 cup of warm water.
3
Cook & finish the vegetables:
While the sweet potato continues to roast, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and pepper; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side of the pan, then add the sliced zucchini in an even layer. Season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened and coated. Turn off the heat and stir in the sour cream. Taste, then season with salt and pepper if desired.
4
Toast the tortillas & serve your dish:
While the vegetables cook, place the tortillas on the reserved sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven. Assemble the tostadas using the toasted tortillas, finished vegetables, and cheese. Serve the tostadas with the roasted sweet potato on the side. Enjoy!
1
Prepare & roast the sweet potato:
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potato lengthwise, then cut crosswise into 1/4-inch pieces. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Reserving the sheet pan, transfer the roasted sweet potato to a bowl. Cover with foil to keep warm.
2
Prepare the remaining ingredients & make the sauce:
While the sweet potato roasts, halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper; remove the core. Halve the pepper lengthwise, then thinly slice crosswise. Combine in a bowl. Thoroughly wash your hands immediately after handling the pepper. In a separate bowl, whisk together the honey (kneading the packet before opening), chile paste, and 1/4 cup of warm water.
3
Cook & finish the vegetables:
While the sweet potato continues to roast, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and pepper; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side of the pan, then add the sliced zucchini in an even layer. Season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened and coated. Turn off the heat and stir in the sour cream. Taste, then season with salt and pepper if desired.
4
Toast the tortillas & serve your dish:
While the vegetables cook, place the tortillas on the reserved sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven. Assemble the tostadas using the toasted tortillas, finished vegetables, and cheese. Serve the tostadas with the roasted sweet potato on the side. Enjoy!
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