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Butternut Squash and Black Bean Tostadas

Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 722kcal

Ingredients

  • 10 oz Butternut Squash peeled and cubed
  • 1 tsp Ancho chile powder divided (sub chili powder)
  • 1/4 tsp Salt
  • 1/2 can Black beans rinsed
  • 1 Scallions sliced
  • 1 TBSP Lime juice to taste
  • 2 TBSP Extra-virgin olive oil
  • 1/4 tsp Ground cumin
  • 6 Tostada shells
  • 2 cups Romaine lettuce chopped
  • 1/2 cup Queso blanco crumbled (sub feta cheese)
  • 1/4 cup Pepitas

Apple Cider

  • 24 oz Apple cider cold
US Customary - Metric

Instructions

  • 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. Stir in half of the chile powder and season with salt. Mash until mostly smooth; cover with a lid to keep warm.
  • Meanwhile, combine beans, scallions, lime juice, oil, cumin and the remaining chile powder in a medium bowl.
  • Evenly spread the squash on each tostada. Top each with the bean mixture, lettuce, and queso blanco. Sprinkle with pepitas.
  • Serve with apple cider.

Nutrition

Calories: 722kcal | Carbohydrates: 106g | Protein: 14g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Sodium: 658mg | Potassium: 1416mg | Fiber: 14g | Sugar: 37g | Vitamin A: 19535IU | Vitamin C: 39mg | Calcium: 181mg | Iron: 5mg