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Butternut Squash and Black Bean Tostadas


Servings 4 servings

Ingredients

  • 1 ½ pounds butternut squash cubed
  • 2 teaspoons ancho chile powder divided
  • ½ teaspoon salt
  • 1 15- ounce can black beans rinsed
  • 2 green onions sliced
  • 2 tablespoons lime juice divided
  • ½ teaspoon ground cumin
  • 3 cups chopped lettuce
  • 8 to stada shells
  • ½ cup crumbled queso fresco or feta cheese

Instructions

  1. Bring a large pot of water to a boil. Add butternut squash and let cook until tender, about 15 minutes. Drain and return to the pan. Add 1 ½ teaspoons chile powder and salt. Mash until almost smooth.
  2. Meanwhile, combine beans, green onions, lime juice, cumin and the remaining ½ teaspoon chile powder in a mixing bowl bowl.
  3. Spread about ¼ cup mashed squash on each tostada. Top each with about 3 tablespoons of the bean mixture, ¼ cup lettuce and 1 tablespoon cheese.