Description
Discover how to make delicious Butternut Squash and Black Bean Tostadas with this easy recipe. Perfect for a flavorful and satisfying meal!
Ingredients
- 1 20 oz (567 g) package cubed peeled butternut squash
- 2 tsp (10 ml) chili powder, divided
- 5 tsp (3 ml) salt
- 1 15 oz (425 g) can black beans or pinto beans, rinsed
- 2 scallions, sliced
- 3 tbsp (45 ml) lime juice, divided
- 2 tbsp (30 ml) vegetable oil, divided
- 5 tsp (3 ml) ground cumin
- 3 cups (720 ml) chopped romaine lettuce
- 8 tostada shells
- 5 cup (120 ml) crumbled feta cheese
- 25 cup (60 ml) toasted unsalted pepitas
Instructions
- Place a steamer basket in a large pot, add about an inch of water, and bring it to a boil. Put the squash in, cover, and steam until it’s very soft, roughly 15 minutes. Drain the water and place the squash back in the pot. Mix in 1 1/2 teaspoons of chili powder and salt, then mash until mostly smooth. Keep covered to maintain warmth.
- While the squash is steaming, in a medium bowl, mix together the beans, scallions, 2 tablespoons of lime juice, 1 tablespoon of oil, cumin, and the remaining 1/2 teaspoon of chili powder. In a separate bowl, toss the lettuce with the remaining 1 tablespoon each of lime juice and oil.
- Spread roughly 1/4 cup of the mashed squash onto each tostada. Add about 3 tablespoons of the bean mixture on top of the squash. Layer with 1/4 cup of lettuce and 1 tablespoon of cheese. Finally, sprinkle some pepitas over each tostada.
Notes
- Consider roasting the cubed butternut squash in the oven with olive oil, salt, and chili powder before mashing for enhanced flavor.
- Try using crunchy taco shells instead of tostada shells to add a satisfying crunch to the dish.
- Customize your tostadas with avocado slices, salsa, or hot sauce to suit your taste preferences. Substitute feta cheese with shredded cheddar or Monterey Jack cheese if desired.