4 servings
Serving size: 2 tostadas
Per serving: 422 calories
Ingredients:
- 1 20-ounce package cubed peeled butternut squash
- 2 teaspoons ancho chile powder, divided
- ½ teaspoon salt
- 1 15-ounce can black beans or pinto beans, rinsed
- 2 scallions, sliced
- 3 tablespoons lime juice, divided
- 2 tablespoons grapeseed oil or canola oil, divided
- ½ teaspoon ground cumin
- 3 cups chopped romaine lettuce
- 8 tostada shells
- ½ cup crumbled queso blanco or feta cheese
- ¼ cup toasted unsalted pepitas
Instructions:
- Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
- Add squash, cover and steam until very tender, about 15 minutes. Drain and return to the pan.
- Add 1½ teaspoons chile powder and salt. Mash until mostly smooth; cover to keep warm.
- Meanwhile, combine beans, scallions, 2 tablespoons lime juice, 1 tablespoon oil, cumin and the remaining ½ teaspoon chile powder in a medium bowl.
- Toss lettuce with the remaining 1 tablespoon each lime juice and oil in another bowl.
- Spread about ¼ cup squash on each tostada.
- Top each with about 3 tablespoons of the bean mixture, ¼ cup lettuce and 1 tablespoon cheese. Sprinkle with pepitas.
TIPS:
Precut butternut squash is usually sold in a 20-ounce package of large cubes (5 cups of 1- to 2-inch pieces) or in a 16-ounce package of smaller diced squash (3 cups of ½-inch pieces). If you can only find the smaller cubes for this recipe, you’ll need to buy two 16-ounce packages to have 5 total cups of squash and reduce the roasting time by 5 to 10 minutes. Or, you can prep your own cubes of squash from a whole, peeled and seeded butternut squash.
You can make your own tostadas using fresh corn tortillas. Heat about ½ inch canola, peanut or avocado oil in a small skillet over medium heat. Add a corn tortilla and cook for 1 to 2 minutes. Flip and cook until crisp, 1 to 2 minutes. Drain on paper towels. Repeat until all tortillas are cooked, reducing heat, if necessary, to prevent the oil from smoking or splattering.
Source: EatingWell
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