Butternut Squash And Black Bean Tostadas Recipes
BUTTERNUT SQUASH AND BLACK BEAN TOSTADAS
A vegetarian main course that's good for you.
Provided by Kara Ceschini
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss butternut squash with olive oil, garlic, and a pinch of salt and pepper. Spread evenly over a large rimmed baking sheet.
- Bake in the preheated oven until squash is tender and just starting to brown at the edges, 25 to 35 minutes.
- While squash is baking, empty beans into a small pot over low heat. Add garlic and cumin; stir well and continue to warm for a few minutes until heated through. Turn off heat, cover, and set aside.
- Heat 1 to 2 tablespoons of water in a large skillet over medium heat. Add as much spinach as can fit. Sprinkle with salt, stir, and cook until spinach starts to wilt. Add additional spinach as it cooks down and makes more room. Cook, stirring occasionally, until all spinach is wilted, 3 to 5 minutes.
- Top tortillas with the squash, beans, and spinach. Drizzle crema over tostadas.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 43.1 g, Cholesterol 4.1 mg, Fat 3.9 g, Fiber 11.1 g, Protein 9.5 g, SaturatedFat 1.1 g, Sodium 396.7 mg, Sugar 3.3 g
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- 1. To make the baked tostada shells, preheat the oven to 400 degrees F. Spray each side of the corn tortillas with cooking spray. Season with salt. Place tortillas on a large baking sheet and bake until tostadas are lightly browned and crisp on one side, about 3-5 minutes. Remove from oven and flip the tortillas. Place back in the oven and cook until lightly browned and crisp on the other side, about 3-5 minutes. Set aside.
- 2. In a large bowl, add the butternut squash, olive oil, cumin, lime juice, salt, and pepper. Toss until squash is well coated. Spread the squash out in a single layer on a large baking sheet. Place in the 400 degree F oven and roast until the squash is tender and starts to caramelize on the edges, about 30-35 minutes.
- 3. While the squash is roasting, make the creamy avocado dressing. Combine the avocados, buttermilk, garlic, cilantro, green onion, jalapeño, lime juice, cumin, salt, and pepper in a blender or food processor and blend until smooth.
- 4. To assemble the tostadas, top a crispy corn tortilla with butternut squash, black beans, red onion, lettuce, and pepitas. Drizzle the creamy avocado dressing on top. Serve immediately.
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