One Year Ago: Curried Chickpeas with Couscous
Two Years Ago: Roasted Eggplant Pasta with Goat Cheese
Three Years Ago: Apple Oat Crisp
-10 oz button mushrooms, trimmed and quartered
-2 zucchini, diced
-2 red bell peppers, thinly sliced
-3 tbsp olive oil
-8 corn tortillas
-1 (15 oz) can refried beans
-1 cup Mexican-style cheese
-sour cream, hot sauce, and cilantro, for serving
1. Heat oven to 450F. Line 2 rimmed baking sheets with aluminum foil. Toss vegetables with 2 tbsp olive oil and spread over prepared baking sheets. Sprinkle with salt.
2. Roast, tossing and rotating baking sheets halfway through, for 25-30 minutes, until vegetables are tender. Transfer to a medium bowl.
3. Remove foil from baking sheets and place tortillas on them. Brush with remaining tablespoon of oil and spread refried beans on each of them. Sprinkle with cheese and bake for 5-7 minutes, until the beans are warm and the cheese has melted.
4. Top tortillas with vegetables and serve with sour cream, cilantro, and hot sauce, if desired.