Butternut Squash Tostadas
What You'll Need
6 corn or whole grain tortillas
4 cups butternut squash cut in cubes
¼ cup freshly squeezed orange juice
½ tsp garlic powder
1 cup onion, diced
½ cup bell pepper, diced
3 garlic cloves, crushed
2 cups cooked black beans
½ cup red cabbage, shredded
¼ cup cilantro, chopped
¼ cup salsa
¼ cup Mexicrema dressing or guacamole
Sea salt & pepper, to taste
How to Make It
1 Preheat oven to 400 degrees F.
2 Place the butternut squash in a bowl and add the orange juice, garlic powder, and salt & pepper to taste. Mix well.
3 Place the squash mixture in a pan lined with parchment paper and roast for 25 minutes or until squash is tender and slightly brown.
4 While the squash is in the oven, saute the onions and peppers in a skillet for 5 minutes.
5 Add the garlic and beans to the sauteed onions and peppers, stir and cook for 2 minutes.
6 Bake the corn tortillas in the oven for 10 minutes or until crisp but not burned.
7 Arrange the tortillas on a plate. Add salsa, the sauteed vegetable bean mixture and the roasted butternut squash. Top with red cabbage, cilantro, and Mexicrema dressing or guacamole.
Add jalapeños or chiles to make spicy tostadas.
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