Roasted Vegetable And Refried Bean Tostadas

Ingredients

8 ounces brown or button mushrooms, quartered

2 zucchini, sliced

1 medium jalapeno, sliced with seeds and veins

6 cloves garlic, rough sliced

1 each red, yellow and orange bell pepper, cut into 1 1/2 inch pieces

 3 tablespoons olive oil

Kosher salt and cracked pepper

8 corn tortillas

1 15-ounce can vegetarian refried beans

1 cup grated pepper jack cheese

Garnish: light sour cream, fresh cilantro and hot sauce

Description

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