Black Bean Tostadas with Chipotle Butternut Squash
Crispy corn tostadas topped with smoky chipotle-roasted butternut squash, seasoned black beans, and fresh toppings. This vibrant vegetarian dish delivers bold Mexican flavors with a healthy twist for an easy weeknight dinner that feels like a fiesta.
Ingredients
- 8 corn tortillas 6-inch size
- 3 cups butternut squash peeled and diced into ½-inch cubes
- 2-3 tablespoons olive oil divided
- 1-2 tablespoons chipotle powder adjust to your spice preference
- 2 cans 15 oz each black beans, drained and rinsed
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 lime juiced
- Salt and pepper to taste
- 1 avocado sliced or mashed
- 1 cup crumbled queso fresco or feta cheese
- ½ cup fresh cilantro chopped
- ¼ cup red onion thinly sliced
- Hot sauce or Mexican crema for serving optional
Instructions
- Preheat your oven to 425°F (220°C) and arrange racks in the upper and lower thirds of the oven.
- Prepare the butternut squash by tossing the cubes with 1-2 tablespoons olive oil, chipotle powder, salt, and pepper on a baking sheet. Spread in a single layer and roast for 20-25 minutes, stirring halfway through, until tender and caramelized at the edges.
- While the squash roasts, prepare the beans. Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.
- Add minced garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn it.
- Stir in black beans, cumin, oregano, and smoked paprika with a splash of water (about ¼ cup). Simmer for 5-7 minutes, mashing some beans slightly with a wooden spoon to create a partially creamy texture. Season with salt, pepper, and lime juice.
- While the beans simmer, prepare the tostada shells. Lightly brush both sides of corn tortillas with olive oil and place them directly on the oven rack or on a baking sheet. Bake for 4-6 minutes until crisp and lightly golden, watching carefully to prevent burning.
- Assemble your tostadas by spreading a layer of black bean mixture on each crispy tortilla, followed by the chipotle butternut squash, avocado slices, crumbled cheese, red onion, and fresh cilantro.
- Serve immediately with hot sauce or Mexican crema if desired, and extra lime wedges on the side.
Notes
- For meal prep, roast the butternut squash and prepare the black bean mixture up to 2 days ahead, then reheat before assembling.
- Tostada shells can be baked up to 24 hours in advance and stored in an airtight container.
- The chipotle powder can be replaced with 1-2 minced chipotle peppers in adobo sauce for a more authentic flavor.
- For a quicker version, use pre-cubed butternut squash from the grocery store.
- If your tortillas are puffing up while baking, prick them with a fork before putting them in the oven.