Black Bean-Butternut Tostada's



Black Bean-Butternut Tostada's at Miz Helen's Country Cottage

We have had a bountiful harvest of butternut squash this year and I love developing different recipes that we will enjoy with our fresh garden butternut squash. This recipe is so easy and so full of fabulous Tex-Mex flavors. These Black Bean-Butternut Tostada's will make a great lunch or light supper, plus they are on the table in no time.



We Start With Roasted Butternut Squash

Black Bean-Butternut Tostada's at Miz Helen's Country Cottage

Season Some Black Beans and Heat

Black Bean-Butternut Tostada's at Miz Helen's Country Cottage

Build The Tostada's

Black Bean-Butternut Tostada's at Miz Helen's Country Cottage

Add The Roasted Butternut

Black Bean-Butternut Tostada's at Miz Helen's Country Cottage

Add The Cheese and Bake

Black Bean-Butternut Tostada's at Miz Helen's Country Cottage


Black Bean-Butternut Tostada's
Miz Helen's Kitchen
Ingredients
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
Directions
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.
Enjoy!

Pin For Later

Black Bean-Butternut Tostada's at Miz Helen's Country Cottage

Let's Eat!

Black Bean-Butternut Tostada's at Miz Helen's Country Cottage

Enjoy!

Black Bean-Butternut Tostada's at Miz Helen's Country Cottage

I sure am glad there is enough of the filling for these awesome Black Bean-Butternut Tostada's for just 2 more, maybe right now! Thanks so much for stopping by to spend some time with us in the kitchen today, I always look forward to your visits! Hope you have a great week and come back to see us real soon!
Peace and Joy
Miz Helen

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Miz Helen
Miz Helen

Cookbook Author, Recipe Developer, Organic Gardner.

Comments

  1. This looks really great. I'm going to have to try it. Thanks for sharing.

    ReplyDelete
    Replies
    1. Hi Lee,
      I sure hope you enjoy the recipe, the flavor is amazing! Thanks so much for stopping by and have a great week!
      Miz Helen

      Delete
  2. Miz Helen, these tostadas looks amazing and are so creative! Thank you so much for sharing with us at the Whimsical Wednesdays Link Party and have a wonderful week!

    ReplyDelete
  3. We are both cooking with butternut squash this week, Miz Helen! Your tostadas look and sound spicy-licious - and Iove thThank you for sharing, and for being a part of the Hearth and Soul Link Party. Hope you are having a lovely week!at they are meat-free too! Sharing on the H&S Facebook page later today.

    ReplyDelete
  4. I love the idea of the butternut on these - it looks delicious! Thanks for sharing at the What's for Dinner party!

    ReplyDelete

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Miz Helen