Butternut Squash Black Bean Tostadas
Ingredients
Tostada Shells
-
6
pieces
blue corn tortillas
-
to taste
cooking spray
-
to taste
salt
Butternut Squash
-
1
medium
butternut squash, peeled, seeded, and cut into ½-inch cubes
-
1
tablespoon
olive oil
-
½
teaspoon
ground cumin
-
1
tablespoon
lime juice
-
to taste
salt
-
to taste
black pepper
Creamy Avocado Dressing
-
2
ripe
avocados, peeled and seeded
-
½
cup
low-fat buttermilk
-
2
cloves
garlic, minced
-
¼
cup
chopped fresh cilantro
-
2
tablespoons
chopped green onion
-
1
small
jalapeño pepper, chopped and seeds removed
-
2-3
tablespoons
fresh lime juice
-
¼
teaspoon
ground cumin
-
to taste
salt
-
to taste
ground black pepper
Tostada Toppings
-
2
15 ounce cans
black beans, rinsed, drained, and heated
-
1
small
red onion, diced
-
½
cup
pepitas
-
to taste
chopped lettuce
Instructions
- Preheat the oven to 400°F and spray both sides of the corn tortillas with cooking spray and season with salt. Bake until lightly browned and crisp, flipping halfway through.
- In a bowl, toss the butternut squash with olive oil, cumin, lime juice, salt, and pepper. Spread on a baking sheet and roast until tender and caramelized, about 30-35 minutes.
- While the squash roasts, blend the avocado dressing ingredients until smooth.
- Assemble the tostadas by topping each tortilla with roasted butternut squash, black beans, red onion, lettuce, and pepitas. Drizzle with the avocado dressing and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
18g
Total carbohydrates
40g
Total protein
12g
Sodium
400mg
Cholesterol
0mg
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