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Butternut Squash and Black Bean Tostadas
Butternut Squash and Black Bean Tostadas
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Butternut squash tostadas - Roast squash, steam spinach, warm beans. Delicious vegetarian meal.
Ingredients:
  • 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
Instructions:
  • Preheat the oven to 400°F (200°C) for a perfect bake.
  • Coat butternut squash in olive oil, garlic, salt, and pepper. Arrange on a large baking sheet in a single layer.
  • Roast the squash in the preheated oven until tender and slightly golden around the edges, approximately 25 to 35 minutes.
  • As the squash bakes, pour beans into a small pot on low heat. Stir in garlic and cumin, heating for a few minutes until warmed through. Remove from heat, cover, and set aside.
  • In a large skillet over medium heat, heat a splash of water until sizzling. Add all the spinach, season with salt, and cook until wilted. Keep adding more spinach as it shrinks. Stir occasionally and cook until all spinach is wilted, about 3 to 5 minutes.
  • Layer squash, beans, and spinach on tortillas, then generously drizzle the tostadas with crema.

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