I bought a butternut squash at the farmers market last weekend and had been looking for some new ways to use it, so when I saw this recipe, it looked just about perfect! The only thing I would change is to add more squash and increase the recipe a bit, it didn't make quite as much as I had hoped. Only enough for three tostadas, however, they were pretty hardy, so it worked out.
They turned out delicious! We'll be making this again for sure!
Butternut Squash and Black Bean Tostadas
Adapted from Naturally Ella
roughly 2 cups butternut squash, peeled and diced
1 yellow onion diced
1 jalapeno, seeded and diced
1 can black beans, drained and rinsed
1/4 cup diced bell pepper
juice of one lime
olive oil
salt
.5 - 1 tsp crushed red pepper
1 TBS honey
tortillas (we used whole wheat)
goat cheese
Toss squash, onion and jalapeno with a TBS or two of olive oil, a bit of salt, and crushed red pepper to taste. Spread on a parchment lined cookie sheet and bake at 425 for about 30 minutes until starting to brown.
Once the squash mixture has baked, mix in a bowl with black beans, lime juice, another TBS of olive oil, and 1 TBS of honey.
Place tortillas on a cookie sheet, top with squash bean mixture, diced bell pepper, and goat cheese. Bake another 5-8 minutes, until cheese is melty and tortillas get crispy.
Enjoy!
