Butternut Squash and Black Bean Tostadas

The sweet flavor of roasted butternut squash and the heartiness of black beans come together in these tasty meatless tostadas. Great for a quick and filling meal!

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can 15 oz black beans, drained and rinsed
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded cheese optional
• 1 avocado, sliced
• 1/2 cup sour cream optional
• Fresh cilantro leaves for garnish

Instructions:

Start by heating the oven to 400F 200C

Add the butternut squash dices to a large bowl

Add the olive oil, chili powder, cumin, salt, and pepper

Toss the squash until it is well covered

Place the butternut squash in a single layer on a baking sheet and season it

Roast for 20 to 25 minutes, or until soft and slightly caramelized

Warm up a pan over medium-low heat and add the minced garlic and chopped red onion

Cook until the onion and garlic are soft

After you add the black beans, cook for another 5 minutes while stirring every now and then

Add pepper and salt to taste

You can warm the corn tortillas up in a dry pan or the microwave for a short time

Spread some of the black bean mixture and some of the roasted butternut squash on each tortilla

This is how you make the tostadas

You can add shredded cheese to the tostadas if you want, then broil them for a minute or two until the cheese melts

Sliced avocado, sour cream, and fresh cilantro leaves should be put on top of the tostadas

Enjoy your hot Butternut Squash and Black Bean Tostadas!