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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!
4 from 1 vote

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. 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.