Roasted Butternut Squash & Black Bean Tostadas
Tostadas
- 10 5-6-inch corn tortillas
- 4 cups butternut squash (cut into ½-inch cubes)
- 2 Tbsp. extra virgin olive oil (divided)
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- ½ tsp. cumin
- ½ tsp. smoked paprika
- ½ tsp. chili powder
- 1 can (16 oz.) refried black beans
- 2 cloves garlic (minced)
- ¼ cup vegetable stock
- 1 large avocado (diced)
- Salt (to taste)
- Black pepper (to taste)
- Fresh cilantro (chopped, for garnish)
- Roasted pumpkin seeds (optional, for garnish)
Lime Yogurt Sauce
- 1 cup plain Greek yogurt
- 2 Tbsp. lime juice
- ½ tsp. sugar
- ¼ tsp. garlic powder
- Preheat oven to 400 degrees F.
- On two large baking sheets, arrange tortillas in single layer. Bake approximately 10 minutes, flipping halfway through, until crispy throughout. Remove from oven, cover with cloth or foil to keep warm and set aside.
- In large mixing bowl, add squash and drizzle with 1 Tbsp. olive oil.
- Add garlic powder, oregano, cumin, smoked paprika and chili powder. Season with salt and pepper to taste. Toss until squash is evenly coated.
- Line two large baking sheets with parchment paper. Divide squash between baking sheets making sure not to overcrowd.
- Roast for approximately 35 minutes or until squash is tender and slightly caramelized.
- In small sauce pan, heat 1 Tbsp. olive oil over medium heat. Add minced garlic and cook 1-2 minutes or until fragrant.
- To sauce pan, add refried beans. Stir in vegetable stock.
- When heated through, keep warm until time to assemble tostadas.
- In small bowl, combine yogurt, lime juice, sugar and garlic powder. (Note: Mixture should be thin enough to drizzle.)
- To assemble, lay out tortillas and spread layer of refried beans on each; top with squash and avocado.
- Finish with drizzle of lime yogurt sauce and garnish with cilantro and pumpkin seeds.
- Serve immediately.
Order the ingredients you need to make this hearty meal!
