Black Bean-Butternut Tostada

Black Bean-Butternut Tostada's

Miz Helen's Kitchen


3 cups butternut squash, cubed medium

1/2 cup red onion, chopped medium

2 tablespoon olive oil

2 teaspoons Chipotle chili powder

1 teaspoon salt

1 cup cooked black beans, with liquid

1 tablespoon lime juice

2 teaspoons honey

3/4 teaspoon cumin

2 tablespoons dried cilantro

4 to 6 corn tortillas, 6 inch

1 cup Monterrey Cheese

Cooking Oil Spray

Garnish with fresh cilantro, sliced avocado and lime wedges


Pour the butternut squash and red onion into a large mixing bowl. Drizzle 1 tablespoon of the olive oil over the squash, then add the Chipotle chili powder, and salt.

Pour the remaining olive oil on the baking sheet, then spread the butternut squash mixture on the baking sheet.

Roast the squash mixture at 425 degrees for 20 to 25 minutes until the squash is tender. Remove from the oven to a cooling rack.

In a medium sauce pan, combine the black beans, lime juice, honey and cumin. Cook the beans over medium heat, 5 to 10 minutes until the liquid is evaporated. Remove from heat and add the cilantro.

Spray a baking sheet with cooking oil, then place the corn tortillas on the sheet.

Layer some black beans on the tortillas, then a layer of the butternut squash, and top with the cheese.

Bake at 425 degrees until the tortilla is crisp and the cheese has melted.

Garnish with fresh cilantro, sliced avocado and lime wedges.