Ingredients
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1 20-ounce package cubed peeled butternut squash (see Tips)
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2 teaspoons ancho chile powder, divided
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½ teaspoon salt
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1 15-ounce can black beans or pinto beans, rinsed
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2 scallions, sliced
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3 tablespoons lime juice, divided
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2 tablespoons grapeseed oil or canola oil, divided
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½ teaspoon ground cumin
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3 cups chopped romaine lettuce
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8 tostada shells (see Tips)
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½ cup crumbled queso blanco or feta cheese
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¼ cup toasted unsalted pepitas
Directions
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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 1 1/2 teaspoons chile powder and salt. Mash until mostly smooth; cover to keep warm.
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Meanwhile, combine beans, scallions, 2 tablespoons lime juice, 1 tablespoon oil, cumin and the remaining 1/2 teaspoon chile powder in a medium bowl. Toss lettuce with the remaining 1 tablespoon each lime juice and oil in another bowl.
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Spread about 1/4 cup squash on each tostada. Top each with about 3 tablespoons of the bean mixture, 1/4 cup lettuce and 1 tablespoon cheese. Sprinkle with pepitas.
Tips
Precut butternut squash is usually sold in a 20-ounce package of large cubes (5 cups of 1- to 2-inch pieces) or in a 16-ounce package of smaller diced squash (3 cups of 1/2-inch pieces). If you can only find the smaller cubes for this recipe, you'll need to buy two 16-ounce packages to have 5 total cups of squash and reduce the roasting time by 5 to 10 minutes. Or, you can prep your own cubes of squash from a whole, peeled and seeded butternut squash.
You can make your own tostadas using fresh corn tortillas. Heat about 1/2 inch canola, peanut or avocado oil in a small skillet over medium heat. Add a corn tortilla and cook for 1 to 2 minutes. Flip and cook until crisp, 1 to 2 minutes. Drain on paper towels. Repeat until all tortillas are cooked, reducing heat, if necessary, to prevent the oil from smoking or splattering.
Nutrition Facts (per serving)
422 | Calories |
21g | Fat |
51g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size 2 tostadas | |
Calories 422 | |
% Daily Value * | |
Total Carbohydrate 51g | 19% |
Dietary Fiber 11g | 39% |
Total Sugars 8g | |
Protein 14g | 27% |
Total Fat 21g | 27% |
Saturated Fat 5g | 26% |
Cholesterol 10mg | 3% |
Vitamin A 18703IU | 374% |
Vitamin C 38mg | 42% |
Folate 143mcg | 36% |
Sodium 674mg | 29% |
Calcium 247mg | 19% |
Iron 4mg | 24% |
Magnesium 128mg | 31% |
Potassium 1020mg | 22% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.