Black Bean Tostadas with Chile Roasted Butternut Squash
Course Main Course
Cuisine American, Mexican
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 4
Calories 320kcal
Author Marisa Moore
Ingredients
2cupscubed butternut squash
¼cupthinly sliced red onion
1tablespoonolive, canola, or avocado oil
1tablespoonancho chile powder
coarse salt to taste
1cupcooked black beans(or canned, heated)
1cupshredded greens (kale, chard, or spinach)
2tablespoonscrumbled cotija cheese
1tablespoonthinly sliced scallions
4tostadas
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.