Butternut Squash And Black Bean Tostadas Recipes

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BUTTERNUT SQUASH AND BLACK BEAN TOSTADAS



Butternut Squash and Black Bean Tostadas image

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

1 medium butternut squash - peeled, seeded, and chopped into small cubes
1 tablespoon olive oil
4 cloves garlic, minced
salt and ground black pepper to taste
2 (15 ounce) cans black beans, drained
5 cloves garlic, minced
2 teaspoons ground cumin
1 pound fresh spinach
10 corn tortillas
2 tablespoons chipotle-lime crema, or to taste

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

BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS



Butternut Squash and Black Bean Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 medium butternut squash, peeled, seeded and cut into 2 1/2-by-1/2-inch sticks
1/4 cup vegetable oil
3/4 teaspoon chili powder, plus more for sprinkling
3/4 teaspoon ground cumin
1 teaspoon kosher salt
Freshly ground black pepper
1 large onion, diced
One 15-ounce can black beans, drained and rinsed
Three 15-ounce cans green enchilada sauce
16 corn tortillas
3 cups grated Monterey Jack or pepper jack cheese (about 12 ounces)
Chopped fresh cilantro, for topping

Steps:

  • Preheat the oven to 350 degrees F.
  • Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each of chili powder and cumin, the salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, but not falling apart, 25 to 30 minutes.
  • Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over a medium heat. Add the onion and cook, stirring, until lightly browned and tender, about 10 minutes. Stir in the black beans and the remaining 1/4 teaspoon each of cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the skillet and set aside on a plate. Pour the enchilada sauce into the skillet, then reduce the heat to low and warm through.
  • One at a time, hold the tortillas over a stovetop burner set on a medium heat to brown slightly, about 30 seconds per side. Set aside.
  • Pour 2 cups of the enchilada sauce into a 9-by-13-inch baking dish. To assemble the enchiladas, dip a tortilla into the remaining sauce, then lay on a plate. Sprinkle some cheese down the middle, followed by some of the bean mixture and finally some of the roasted squash. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash or the bean mixture, tuck them in between the enchiladas. Be sure to save a little cheese for the topping!
  • Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Let sit for 15 to 20 minutes before serving. Top with the cilantro.

BLACK BEAN TOSTADAS



Black Bean Tostadas image

I made up this recipe trying to duplicate the black bean tostadas at my favorite Mexican restaurant! They taste great and are quick, easy, and healthy!

Provided by Nellie Fiorenzi

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 8

Number Of Ingredients 13

1 (16 ounce) can refried black beans
1 (16 ounce) can black beans
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cayenne pepper
salt and ground black pepper to taste
8 corn tostada shells
2 cups shredded Monterey Jack cheese
¼ cup salsa, or as desired
¼ cup shredded lettuce, or as desired
¼ cup sour cream, or as desired
¼ cup guacamole, or as desired

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
  • Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
  • Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
  • Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 27.3 g, Cholesterol 28.3 mg, Fat 14.4 g, Fiber 7.9 g, Protein 14.5 g, SaturatedFat 7 g, Sodium 813.5 mg, Sugar 1.9 g

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