Roasted Vegetable Tostadas

8 ct Food Club Taco Style Corn Tortillas

1 ct Food Club Nonstick Cooking Spray

3 cups Food Club Stir Fry Vegetables, thawed

1/2 lb. lb asparagus spears, cut in one inch pieces

1 tablespoon vegetable oil

1 teaspoon kosher salt, divided

1/2 teaspoon ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1 cup Food Club Vegetarian Refried Beans

1 cup Food Club Shredded Mexican Style Four Cheese Blend

1 cup Food Club Sour Cream

2 tablespoons lime juice

1 cup salsa

1 ct large avocado, peeled and sliced

1 ct Fresh cilantro for garnish

Preheat oven to 400°F. Place tortillas in a single layer on two baking sheets. Coat each

tortilla with nonstick cooking spray on one side, flip and coat on the opposite side. Bake

for 8-10 minutes, flipping halfway through cooking time, until golden brown. Transfer to a

wire rack to cool completely.

On a baking sheet toss vegetables and asparagus with oil, 1/2 teaspoon kosher salt,

pepper, cumin and chili powder. Roast for 15-20 minutes, or until vegetables begin to

brown at the edges.

To assemble tostadas, line a baking sheet with aluminum foil. Spread each tortilla with a

layer of refried beans. Top with shredded cheese and roasted vegetables. Place tostadas

on baking sheet and cook for 5 minutes, or until cheese is melted.

While tostadas bake, make lime crema by whisking together sour cream, lime juice, and

remaining 1/2 teaspoon kosher salt. Top tostadas with lime crema, salsa, sliced avocado

and garnish with cilantro.