Monday, October 1, 2012

Butternut Squash and Black Bean Tostadas

I recently discovered Naturally Ella's blog via my friends over at A Couple Cooks. So many tasty things!

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!

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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!