Roasted Hatch Chile Hummus Tostadas

These crispy vegan Roasted Hatch Chile Hummus Tostadas with spicy Hatch chili hummus, beans, corn, and zucchini are sure to please!

I love it when I have a recipe in my head that is a sure win. These Roasted Hatch Chile Hummus Tostadas are just that kind of recipe.

First of all, I am a huge hummus lover. You will find many hummus recipes here, with more to come! I also love the combination of black beans, corn, zucchini, and roasted green chiles. I used the combination in my Black Bean and Corn Vegan Quesadillas, but without zucchini.

Thankfully, I just happen to have roasted green chiles in my freezer. I prefer them over some other kinds of green chiles because of their heat.

Of course it all depends on the chiles you use. Hatch chiles range in heat from 1,000 to 8,000 Scoville units. I have a feeling that mine were on the hotter side.

If you have never roasted chiles or other kinds of peppers, I highly recommend it. They are better than store bought. Roasting peppers adds a nice smoky flavor to any dish.

Other Mexican Inspired Recipes You Might Like

• Smothered Vegan Burritos
• Vegan Mexican Tortilla Pizza
• Vegan Mexican Hot Chocolate
• Sriracha Hummus Taquitos with Pineapple Mango Dipping Sauce
• Bean and Corn Enchiladas

Roasted Hatch Chile Hummus Tostadas

These vegan tostadas are an easy meal. They are sweet and spicy, depending upon how spicy your chile peppers are.

If you love this recipe, please come back and leave your feedback and star rating.

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5 from 1 vote

Roasted Hatch Chile Hummus Tostadas

These crispy vegan Roasted Hatch Chile Hummus Tostadas with spicy Hatch chili hummus, beans, corn, and zucchini are sure to please!

Course Main Course

Cuisine vegan, gluten free

Keyword black bean tostadas, vegan tostadas

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 6

Calories 99kcal

Author Willow Moon

Ingredients

• 6 corn tortillas or store bought tostadas
• olive oil for tortillas and veggies
• 1/2 cup corn
• 1/2 cup chopped zucchini
• 1/2 black beans
• 2 tablespoons chopped Hatch chiles
• roasted Hatch chile hummus
• salt and pepper

US Customary - Metric

Instructions

• Brush tortillas with olive oil and cook at 400° for 10 - 15 minutes or until crisp*.
• Heat olive oil in a pan and add chopped zucchini. Cook for about a minute, or until tender. Add black beans, corn, chopped Hatch chili, salt and pepper. Cook for a few minutes more, to let flavors combine.
• Spread about two tablespoons Hatch chili hummus on each tortilla. Sprinkle black beans, corn, zucchini, and Hatch chilis on top and serve.

Notes

My tortillas took 15 minutes to bake because they are thin and pliable. I have noticed that thicker tortillas like Trader Joe's or Food For Life Sprouted Tortillas cook faster.

Nutrition

Calories: 99kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 34mg | Potassium: 135mg | Fiber: 2g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 0.7mg

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.