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Butternut Squash Black Bean Tostadas

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

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. 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. 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. 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. 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.
  5. 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.