Butternut Squash & Black Bean Tostadas

The butternut squash and black bean base in these healthy vegetarian tostadas has a mild, sweet-spicy flavor thanks to ancho chile powder. If you can’t find ancho chile powder, other mildly spicy chili powder can be used. Serve with your favorite hot sauce.

Prep/Cook Time: 35 Minutes, Servings: 4

Ingredients

• 1 20-ounce package cubed peeled butternut squash
• 2 teaspoons ancho chile powder, divided
• ½ teaspoon salt
• 1 15-ounce can black beans or pinto beans, rinsed
• 2 scallions, sliced
• 3 tablespoons lime juice, divided
• 2 tablespoons grapeseed oil or canola oil, divided
• ½ teaspoon ground cumin
• 3 cups chopped romaine lettuce
• 8 tostada shells
• ½ cup crumbled queso blanco or feta cheese
• ¼ cup toasted unsalted pepitas

Directions

1. Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add squash, cover and steam until very tender, about 15 minutes. Drain and return to the pan. Add 1½ teaspoons chile powder and salt. Mash until mostly smooth; cover to keep warm.
2. Meanwhile, combine beans, scallions, 2 tablespoons lime juice, 1 tablespoon oil, cumin and the remaining ½ teaspoon chile powder in a medium bowl. Toss lettuce with the remaining 1 tablespoon each lime juice and oil in another bowl.
3. Spread about ¼ cup squash on each tostada. Top each with about 3 tablespoons of the bean mixture, ¼ cup lettuce and 1 tablespoon cheese. Sprinkle with pepitas.

© Dotdash Meredith. All rights reserved. Used with permission.