Chipotle Black Bean and Butternut Squash Tostadas

This dish is so yummy! I knew I wanted Tostadas, but I didn’t know what kind. These just kinda happened and turned out really great. There’s just enough Chipotle pepper in the Black Beans to give it some heat and smokiness.  That combined with the sweet roastiness of the butternut squash is absolutely incredible.  Add to that the cheese, crisp veggies and cilantro lime sour cream!

Okay, okay, I’m going to have to make these again soon.

I made this for two people on a week night with no problem, but if you don’t have the time to roast butternut squash you may want to wait until the weekend to make them or roast the squash and use it later in the week.

Makes 6 Tostadas

  • 1 medium Butternut Squash, approximately 6″ in length
  • Olive Oil
  • Salt and Pepper
  • 1 small onion, chopped
  • 1 clove of garlic, minced
  • 1 can of black beans
  • 1 tsp. of chipotle peppers and adobo sauce, minced well
  • 1/4 tsp. Granulated Garlic
  • 1/4 tsp. Ground Cumin
  • 1 cup of crumbled queso fresco
  • 1/2 head of romaine lettuce, shredded
  • 2 medium plum tomatoes, diced
  • 1/2 cup sour cream
  • Zest from 1/2 lime
  • Squeeze of fresh lime juice
  • 2 tbsp. chopped cilantro
  • 6-6 ” Corn Tortillas

First things first, pre-heat your oven to 375 degrees. Peel the butternut squash and clean out the seeds, then chop into 1/2 cubes and add to a roasting pan. Drizzle with olive oil, salt and pepper.  Toss lightly and let roast for about 30 minutes or until tender.

Next, mix together the sour cream, lime zest and juice and cilantro. Refrigerate until serving time.

While the squash is roasting, add a drizzle of oil to a medium pot over medium heat.  Add the onions and sweat until translucent, then add garlic. Cook the garlic for about 2 minutes then add the chipotle pepper, garlic and cumin and mix well.  Stir in the black beans, along with their can juices, but no other liquid as you want the beans to come out on the thick side. Let the beans cook for about 20 minutes or mostly thickened.  Keep in mind that the beans will thicken as they cool a bit, so a little liquid left is okay.

Heat a small saute pan with about 1/4″ of oil over medium heat. When it is hot, add a tortilla, using tongs or a wooden spoon to turn it around the pan, allowing air to get under it. Cook on each side until the tortilla is crispy, but a tiny bit flexible still. Remove from pan and place on brown paper bags or paper towels to drain.

Once the tortillas have cooled a bit, begin adding the layers of the tostada. Start with the butternut squash, about 2 heaping tablespoons, then add two heaping tablespoons of black beans, topping that with cheese, lettuce, tomato and a healthy drizzle of sour cream.



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