Black Bean and Butternut Squash Tostadas

Name: Black Bean and Butternut Squash Tostadas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 30 oz Black Beans; 1 whole Butternut Squash; 2 tbsp Chipotle Sauce; 10 whole Corn Tortilla; 2 tsp Ground Cumin; 4 whole Minced Garlic; 1 tbsp Olive Oil; 0.5 tsp Salt & Pepper; 1 lb Spinach

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻

Black Bean and Butternut Squash Tostadas layer sweet, caramelized squash with earthy cumin-kissed beans and tender spinach on crisp corn tortillas. The contrast of creamy beans, lightly spiced chipotle-lime crema, and crunchy shells creates a balanced, satisfying bite. Serve for a flavorful weeknight dinner or a casual weekend spread with friends.

Prep15 mins
Cook25 mins
Serves10
DifficultyEasy

1

Preheat the oven to 400 degrees F (200 degrees C).
2

Toss the butternut squash with olive oil, garlic, and a pinch of salt and pepper, then spread it in an even layer on a large rimmed baking sheet.
3

Bake in the preheated oven until the squash is tender and just beginning to brown at the edges, 25 to 35 minutes.
4

While the squash bakes, pour the beans into a small pot over low heat. Add the garlic and cumin; stir well and continue heating for a few minutes until warmed through. Turn off the heat, cover, and set aside.
5

Heat 1 to 2 tablespoons of water in a large skillet over medium heat. Add as much spinach as will fit. Sprinkle with salt, stir, and cook until the spinach begins to wilt. Add more spinach as it cooks down and space opens up. Cook, stirring occasionally, until all the spinach is wilted, 3 to 5 minutes.
6

Top the tortillas with the squash, beans, and spinach, then drizzle crema over the tostadas.