Black Bean & Butternut Squash Tostadas

I'm always looking for a twist on classic Mexican food.  Not only are these tostadas different, but they are healthy, quick, and just the right blend of flavors. Add a little salsa and hot sauce and you'll want this version every time. Serve for lunch or add rice and beans for a complete dinner. 

Black Bean & Butternut Squash Tostadas

for a printable version click here


2 cups ¼" cubed butternut squash

½ cup diced red onion

1 tablespoon olive oil

1-2 teaspoon chipotle chili powder, or chipotle powder

¼ teaspoon salt

1 15 oz can black beans, with liquid

1 tablespoon lime juice

3 teaspoons honey

3/4 teaspoon cumin

2 tablespoons minced cilantro

4 to 6, 6" corn tortillas

2-3 ounces crumbled goat cheese


Preheat oven to 425˚.

Toss butternut squash with onion, olive oil, chipotle pepper, and salt. Spread in a single layer on a baking sheet. Roast for 20-25 minutes or until squash is tender and beginning to brown.

In a small sauce pan, combine black beans with liquid, lime juice, honey, and cumin. Cook over medium-low until the liquid has mostly evaporated, 4 to 5 minutes (may take less or more time depending on how much liquid there was). Remove from heat and stir in the cilantro.

Place the tortillas on a sheet tray and divide black bean mixture evenly. Top with butternut squash mixture and finish with a sprinkle of goat cheese. Bake for 10 to 15 minutes until tortilla is crisp and goat cheese is browning. Serve with a sprinkle of cilantro, if desired.

Adapted from Naturally Ella

Jean Haedrich
Jean Haedrich