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.