This may be the perfect early autumn dish, fulfilling the need for cheesey, richer food while utilizing the largesse of harvest season. Any combination of roasted veggies will work here so choose capriciously from fennel, zucchini, yellow squash, onions, shallots, eggplant, broccoli, cauliflower, bell or poblano peppers, parsnips, sweet potatoes, corn . . . you name it.
For four small tostados you'll need about 2 cups of roasted veggies, seasoned simply with salt and pepper.Begin by placing 4 small corn tortillas on a lightly oiled large baking sheet or two smaller sheets. Preheat oven to 400 degrees F. Grate cheese - Monterrey jack or aged cheddar - over each tortilla, as little or as much as you like. Top with roasted veggies and sprinkle all liberally with ground chipotle pepper powder.
Bake for about 15 minutes or until tortillas are golden and crisp but not burned. If cheese begins to burn, lower heat.
Remove from oven and drizzle tostadas with any sort of salsa verde. Sprinkle with toasted pumpkin seeds and serve.