Roasted Vegetable Tostadas with Chipotle Cream

Ingredients

• 1 teaspoon agave nectar 
• 3 cups butternut squash diced peeled seeded
• 1  chipotle pepper diced canned finely
• 1 cup egg-free mayonnaise sour refrigerated such as vegenaise
• 2 teaspoons ground cumin 
• 1 teaspoon kosher salt 
• 1 tablespoon juice of lime fresh
• 0.3 cup olive oil extra-virgin
• 0.5 cup olive oil extra-virgin
• 1.5 teaspoons oregano dried
• 1  bell pepper red cored seeded cut into 1/2-inch pieces
• 2 medium zucchini cut into 1/2-inch cubes

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• baking paper
• oven
• pastry brush

Directions

1. Watch how to make this recipe.
2. Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray or line with parchment paper.
3. For the vegetables: Toss the zucchini, bell pepper, squash, oil, cumin, oregano and salt in a medium bowl.
4. Spread the mixture in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.
5. Brush both sides of the tortillas with the oil using a pastry brush.
6. Heat a 12-inch nonstick skillet over medium heat. Working in batches, cook the tortillas until crispy, 2 to 3 minutes on each side.
7. Drain on paper towels.
8. Mix the pepper, sour cream, lime juice and agave until smooth in a small bowl.
9. Spoon the vegetables on top of the tostadas and serve with a dollop of the chipotle cream.