Butternut Squash Black Bean Tostadas
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Ingredients
- For the Tostada Shells:
- 6 blue corn tortillas
- Cooking spray
- Salt
- For the Butternut Squash:
- 1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1 tablespoon lime juice
- Salt and black pepper, to taste
- For the Creamy Avocado Dressing:
- 2 ripe avocados, peeled and seeded
- 1/2 cup low-fat buttermilk
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped green onion
- 1 small jalapeño pepper, chopped and seeds removed
- 2-3 tablespoons fresh lime juice
- 1/4 teaspoon ground cumin
- Salt and ground black pepper, to taste
- Tostada Toppings:
- 2 (15 ounce) cans black beans, rinsed, drained, and heated
- 1 small red onion, diced
- 1/2 cup pepitas
- Chopped Lettuce
Instructions
- 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.
- Note-if you can't find blue corn tortillas, use yellow or white corn tortillas. Also, feel free to add your favorite toppings to the tostadas: cheese, salsa, black olives, etc.