Butternut Squash and Chorizo Tostadas from Closet Cooking

These tasty toastadas with smoky chipotle chili and cinnamon roasted butternut squash and chorizo on black refried beans are sure to hit the spot and they are perfect in the fall.

Servings: makes 4 servings

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
  • 4 cups butternut squash (or pumpkin), peeled, seeded and cut into 1/2 inch pieces
  • 1 tablespoon oil
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon cumin, toasted and ground
  • 1/4 teaspoon cinnamon
  • salt to taste
  • 1/2 tablespoon oil
  • 1/2 pound chorizo, casings removed
  • 1 small onion, diced
  • 2 cloves garlic
  • 12 small corn tortillas
  • 1 tablespoon oil
  • 1 batch refried black beans
  • 1/4 cup red onions, diced
  • 1/4 cup queso fresco (or feta), crumbled
  • 1/4 cup cilantro
  1. Toss the squash in the oil, chili powder, cumin, cinnamon and salt, spread the mixture out in a single layer on a baking sheet and roast in a preheated 400F oven until the squash tender and just starts to caramelize on the edges, about 30-40 minutes.
  2. Heat the oil in a pan over medium heat.
  3. Add the chorizo, cook until browned, about 10 minutes and set aside retaining a tablespoon of leftover oil/grease in the pan.
  4. Add the onion and saute until tender, about 5-7 minutes.
  5. Add the garlic and cook until fragrant, about a minute.
  6. Brush the tortillas lightly in oil and bake in a preheated 350F oven until golden brown and crispy, about 3-5 minutes per side.
  7. Spread the refried beans over the top of the tortillas, sprinkle on the roast squash, chorizo, red onion, queso fresco and cilantro.