Butternut Squash Black Bean Tostadas

This post may contain affiliate links. Read my disclosure policy.

Halloween is on Wednesday and we are ready. We have our pumpkins, candy, and Caleb’s costume is laid out and ready to go. Josh and I are boring parents and not dressing up. Ok, I am the boring parent. Josh keeps begging me to dress up with him, but I think my daily costume of yoga pants and no make-up is scary enough:)

I already have our Halloween dinner planned out too. I am making Butternut Squash Black Bean Tostadas for dinner. The orange butternut squash, black beans, and blue corn tortillas make this a festive meal for Halloween night. Plus, it is a healthy meal so we can eat more candy. It’s all about balance:)

Tostadas are one of our favorite meals. We probably eat tostadas once a week, either tofu, sweet potato, black bean and mango, or these butternut squash tostadas. We never get tired of tostadas for dinner. I love that they are easy to make and full of flavor.

To make the Butternut Squash Black Bean Tostadas, I roast the butternut squash in the oven with a little olive oil, cumin, fresh lime juice, salt, and pepper. I bake the corn tortillas until they are nice and crisp-no frying is necessary! I used blue corn tortillas because I wanted them to look “spooky” for Halloween. If you can’t find blue corn tortillas, yellow or corn tortillas will work just fine.

I top the crisp tortillas with the roasted butternut squash, black beans, lettuce, red onion, pepitas, and a creamy avocado dressing. You can add whatever toppings you like, but I highly recommend the pepitas-they add a nice crunch and the creamy avocado dressing is out of this world. The drizzle of dressing adds the perfect punch of flavor to finish the tostadas.

If you aren’t sure what to make for dinner on Halloween, make these Butternut Squash Black Bean Tostadas. And if you don’t have time because you are running around trying to get the kiddos in their costumes, go ahead and order pizza. I will forgive you, but promise me you will make Butternut Squash Black Bean Tostadas some night this week. They make a great fall meal!

And don’t forget to enter our Keys to the Kitchen Giveaway and our Harry & David Giveaway!

Email Yourself This Recipe
Just enter your email and get it sent to your inbox! Plus, you’ll get NEW recipes from us every week!

Butternut Squash Black Bean Tostadas

An easy and healthy fall meal! Feel free to add your favorite toppings to the tostadas-go crazy!
4 from 1 vote


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


  • 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.

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

If you like these Butternut Squash Black Bean Tostadas, you might also like:

Get the best of the best!
4 Recipes Guaranteed to be New Favorites


I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

Vegetarian Fall Gluten-Free Kid Friendly Main Dishes

Other recipes you may like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. Perfect black and orange meal!! We’re being a football team. I’m trying to keep the family costume theme going as long as Kay will allow haha. Not sure whats on the meal plan yet. Having a few over for candy giving out

  2. I had pumpkin and black bean tacos the other day and it was so good. I will need to try it with the squash. Perfect Halloween meal!

  3. Yum! I love black beans and Butternut squash together! Your dish looks fantastic!!

  4. lol, so lovely to look at. But, go on Mom, dress up!!!!!! Haloween comes only once a year. To all of you – have fun!!!!!! Ciao Carina

  5. Isn’t it always about balance?? Halloween is once a year, so you might as well eat more candy…right?!

  6. oh, i like your thinking with the scary yoga-pants-no-makeup costume. i think i’ll copy that 😉

  7. These are gorgeous, and right up my alley. I love the blue corn tortillas. I’ll be on the lookout for those!

  8. Looks so pretty and tasty too. My son is a vegetarian and I’m always on the lookout for new recipes for him (us) to try. Will definitely be making this one!

  9. Love the natural Halloween colours! And I’m always up for any recipe that involves butternut squash.

    I think zombie food blogger may be my costume this year! A few bloody spatulas tucked into an equally bloody apron, red-tinted flour speckled over my hair and face, and of course some twine wrapped around my arms, neck and legs. 😀

  10. I’m not dressing up either…tons of people have sent me preggy lady costume ideas, but no thanks. I’ll go as a “miserable pregnant lady” Sounds like a good costume, yes??

    This is such a perfect recipe for this week…healthy and yummy!!

  11. I’m not dressing up this year either, it’s not really my “thang” 🙂 This looks so perfect for fall!

  12. I love how you changed up the usual spices for butternut squash. I know I’m going to love this…I mean who can resist that avocado dressing and black beans? I love Halloween recipes that are festive without all the fake coloring or sugar.

    Huge winner.

  13. We also eat tostadas very often, thanks for the great change up! I’ll give these a try! 🙂

  14. LOL. Yoga pants are my daily costume too. I love black bean and butternut squash combo but then add avocado and I’m done!

  15. I love how festive these are! I actually just packed sweet potatoes & black beans in my lunch today to fill a tortilla with for lunch!

  16. I just found your blog via pinterest. Can’t wait to make your pumpkin ginger cookies. I love soft ginger cookies too! Your blog is lovely. I will be back again. Thanks for sharing!!!!

  17. Oh my gosh Maria! I made something very similar to this yesterday! The black beans and the butternuts quash combo are awesome!

  18. Love these, Maria! Yum. I’m glad I’m not the only blogger wearing yoga pants and no makeup from behind the computer screen, too. 🙂

  19. I’m a big fan of tostadas and I love how pretty and healthy these ones are! Perfect for Halloween! Hope you’re sharing photos of Caleb in his costume 🙂

  20. I’d LOVE to try this. I’m keen on butternut squash but the blue tortilla and the criss-cross avacado dressing are what make this a drooling-must-try recipe for me. Awesomeness!

  21. I will most certainly be making this recipe very soon with the butternut squash in my pantry. I can taste the lime and cumin already!

  22. I just made this for my husband and a friend… they have been telling me every 5 minutes how much they enjoyed it! Thank you so much for this recipe, it will definitely be going on the “favourite” pile!

  23. Made these last night and they were fabulous! In the past I’ve always bought tostada shells, but your method was so simple, inexpensive, healthy and tasty (esp. using coarse kosher salt). I’ll definitely make my own from now on (tortilla chips, too). I also loved this preparation method for squash. I think I’ll try roasting squash with some red and yellow pepper, mushrooms, and red onion and use it as a base for an egg, overeasy, with salsa on the side for brunch next weekend. Love your site, it’s a terrific source of inspiration for me.

  24. These look delicious – I would love to try! Does anyone have any recommendations for something to substitute for the buttermilk in the avocado sauce? I can’t have dairy right now and am wondering if coconut milk would be too strange a substitution?
    Thank you!

  25. I made these and added a small amount of jalapeño goat cheese, some olives and tomatoes. They were soooooo good! Definitely a keeper recipe!