Roasted Butternut Squash & Black Bean Tostadas

Celebrate the season with these bold butternut squash tostadas. Layer up crispy corn tortillas with refried black beans, smoky butternut squash and creamy avocado. Finish with a drizzle of bright yogurt sauce, a sprinkling of cilantro and a crunchy pop of pumpkin seeds, and this bounty of ingredients makes for a memorable fiesta of flavor.

0 from 0 votes

Print

Roasted Butternut Squash & Black Bean Tostadas

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 10 tostadas

Calories 106 kcal

Author Toni Williams

Ingredients

Tostadas

• 10 5-6-inch corn tortillas
• 4 cups butternut squash cut into ½-inch cubes
• 2 Tbsp. extra virgin olive oil divided
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• ½ tsp. cumin
• ½ tsp. smoked paprika
• ½ tsp. chili powder
• 1 can (16 oz.) refried black beans
• 2 cloves garlic minced
• ¼ cup vegetable stock
• 1 large avocado diced
• Salt to taste
• Black pepper to taste
• Fresh cilantro chopped, for garnish
• Roasted pumpkin seeds optional, for garnish

Lime Yogurt Sauce

• 1 cup plain Greek yogurt
• 2 Tbsp. lime juice
• ½ tsp. sugar
• ¼ tsp. garlic powder

Instructions

1. Preheat oven to 400 degrees F.
2. On two large baking sheets, arrange tortillas in single layer. Bake approximately 10 minutes, flipping halfway through, until crispy throughout. Remove from oven, cover with cloth or foil to keep warm and set aside.
3. In large mixing bowl, add squash and drizzle with 1 Tbsp. olive oil.
4. Add garlic powder, oregano, cumin, smoked paprika and chili powder. Season with salt and pepper to taste. Toss until squash is evenly coated.
5. Line two large baking sheets with parchment paper. Divide squash between baking sheets making sure not to overcrowd.
6. Roast for approximately 35 minutes or until squash is tender and slightly caramelized.
7. In small sauce pan, heat 1 Tbsp. olive oil over medium heat. Add minced garlic and cook 1-2 minutes or until fragrant.
8. To sauce pan, add refried beans. Stir in vegetable stock.
9. When heated through, keep warm until time to assemble tostadas.
10. In small bowl, combine yogurt, lime juice, sugar and garlic powder. (Note: Mixture should be thin enough to drizzle.)
11. To assemble, lay out tortillas and spread layer of refried beans on each; top with squash and avocado.
12. Finish with drizzle of lime yogurt sauce and garnish with cilantro and pumpkin seeds.
13. Serve immediately.

Recipe Notes

Order the ingredients you need to make this hearty meal!

Nutrition Facts

Roasted Butternut Squash & Black Bean Tostadas

Amount Per Serving

Calories 106 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g5%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 1mg0%

Sodium 41mg2%

Potassium 359mg10%

Carbohydrates 11g4%

Fiber 3g12%

Sugar 2g2%

Protein 3g6%

Vitamin A 6203IU124%

Vitamin C 15mg18%

Calcium 66mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.