Butternut Squash Tostadas
 Serves |  Total Time |
|---|---|
| 2 | 42 minutes |
Ingredients
4 cups butternut squash
0.25 cup orange juice
0.5 tsp garlic powder- some salt
- some pepper
1 cup onions
0.5 cup bell pepper- 3 cloves garlic
2 cups black beans
6 corn tortillas
0.25 cup salsa
0.5 cup red cabbage
0.25 cup cilantro
0.25 cup Mexicrema dressing or guacamole
Cookware
- 1 bowl
- 1 pan
- 1 parchment paper
- 1 skillet
Instructions
Step 1
Preheat oven to 400°F.
Step 2
Place the cubed butternut squash in a bowl and add the orange juice, garlic powder, and salt & pepper to taste. Mix well.
Step 3
Place the squash mixture in a pan lined with parchment paper and roast for 25 minutes or until squash is tender and slightly brown.
Step 4
While the squash is in the oven, sauté the diced onions and bell pepper in a skillet for 5 minutes.
Step 5
Add the garlic and black beans to the sautéed onions and peppers, stir and cook for 2 minutes.
Step 6
Bake the corn tortillas in the oven for 10 minutes or until crisp but not burned.
Step 7
Arrange the tortillas on a plate. Add salsa, the sautéed vegetable bean mixture and the roasted butternut squash. Top with red cabbage, cilantro, and Mexicrema dressing or guacamole.
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