Roasted Vegetable Tostada with Chipotle Cream

This recipe came from Meaningful Eats. I love her recipes!

Ingredients

For the roasted vegetables:
• 1 small butternut squash, peeled and cut into chunks (about 3 cups)
• 2 zucchini, cut into chunks
• 1/2 red onion, cut into chunks
• 1 red bell peppers, cut into chunks
• 1 can of kidney beans, rinsed and drained
• 2 tablespoons olive oil
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 teaspoons oregano
• 1 teaspoon salt
For the Chipotle Cream (made with Sour Cream):
• 1/2 cup sour cream
• 1 small canned chipotle pepper in adobo sauce, finely chopped (Be sure the kind you buy is gluten-free if needed! Some brands contain wheat flour)
• 1 tablespoon lime juice
• 1 teaspoon honey
• pinch of salt
For the Chipotle Cream (made with Cashew Cream):
• 1/2 cup cashews
• 1 small canned chipotle pepper in adobo sauce, finely chopped (Be sure the kind you buy is gluten-free if needed! Some brands contain wheat flour)
• 1 tablespoon lime juice
• pinch of salt
For the Tostada:
• 8 corn tortillas
• Olive oil
• sliced avocado tossed with lime juice and chili powder (optional)
• feta cheese or queso fresco (optional)

Instructions

1. To make the chipotle cream using sour cream: Mix all the ingredients together in a small bowl.
2. To make the chipotle cream using cashew cream: Bring 1 cup of water to a boil. Place the cashews in a bowl and pour the hot water over them. Allow to sit for 30 minutes. After soaking, drain the cashews and place them in a high-speed blender. Add 1/2-1 cup of fresh water. Start with 1/2 cup and thin to the desired consistency. Blend the cashews for a few minutes until smooth. Add more water to adjust the consistency if necessary. Pour into a bowl and stir in the remaining ingredients.
3. Preheat the oven to 425. On a large baking sheet place the chopped vegetables and drained/rinsed beans. Pour over the olive oil, then sprinkle on the cumin, chili powder, oregano, and salt. Toss all the vegetables with your hands to combine everything evenly. Spread the mixture into an even single layer. Bake for 25-30 minutes, until golden and tender.
4. Brush both sides of the corn tortillas with olive oil using a pastry brush. Heat a nonstick skillet over medium-high heat. Cook the tortillas on each side for 2-3 minutes until crispy. Drain on paper towels.
5. Assemble the tostada by spreading a thin layer of the chipotle cream over the crispy tortilla. Top with the roasted vegetables and bean and sprinkle with sliced avocado and feta. Enjoy!