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Black Bean Tostadas with Chile Roasted Butternut Squash

Course Main Course
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 320kcal
Author Marisa Moore

Ingredients

  • 2 cups cubed butternut squash
  • ¼ cup thinly sliced red onion
  • 1 tablespoon olive, canola, or avocado oil
  • 1 tablespoon ancho chile powder
  • coarse salt to taste
  • 1 cup cooked black beans (or canned, heated)
  • 1 cup shredded greens (kale, chard, or spinach)
  • 2 tablespoons crumbled cotija cheese
  • 1 tablespoon thinly sliced scallions
  • 4 tostadas

Instructions

  • Preheat the oven to 400°F. Spread the squash and onions onto a baking sheet in a single layer. Drizzle with the oil and sprinkle evenly with the chile powder and salt. Bake about 30 minutes, turning once.
  • Build the tostadas. Add a single layer of black beans, greens and roasted butternut squash to each tostada. Top with cotija cheese and scallions.

Nutrition

Calories: 320kcal