Tostadas with Refried Beans
and roasted spiced butternut squash

Name: Tostadas with Refried Beans
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 tsp Chili powder; 1 tsp Paprika; 1 tsp Salt; 1 tsp Cumin, ground; 1 tsp Coriander, ground; 1/2 tsp Garlic powder; 3 oz Cheese, cheddar, shredded (use pre-shredded to save time); 2 stalks Green onions, chopped, white and green parts combined; 3 oz Lettuce, romaine, chopped; 4 Tomatoes, Roma , chopped; 1 Avocados, diced; 1 can Beans, refried (14 oz / 397 g); 2 1/2 tsp Taco Seasoning (ingredients listed separately); 12 Tortillas, taco-sized corn or flour; 1 Tbsp Oil, cooking; 1/4 cup Sour cream (sub plain or Greek yogurt); 1/4 cup Salsa (use your favorite store-bought); 1 lb Butternut squash, cubed (look for pre-cut butternut squash); 1 Tbsp Oil, cooking; 2 1/2 tsp Taco Seasoning (ingredients listed separately)

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Spice up your "Taco Tuesday" and make tostadas - an "open-faced" taco with all of your favorite taco flavors and toppings such as refried beans, lettuce, tomatoes, green onions, cheese, and avocados. The sweet and spicy roasted butternut squash served on the side rounds out the meal nicely.
Smarts: Spread the butternut squash in a single layer, leaving room between the cubes of squash so that it roasts (think yummy golden color!) instead of steams and becomes too soft.

Proteins

Cheese, Beans, pinto

Cuisines

Latin

Ingredients

Metric

Servings:

Taco Seasoning:

Chili powder - 1 tsp
Paprika - 1 tsp
Salt - 1 tsp
Cumin, ground - 1 tsp
Coriander, ground - 1 tsp
Garlic powder - 1/2 tsp

Tostadas with Refried Beans:

Cheese, cheddar - 3 oz , shredded (use pre-shredded to save time)
Green onions - 2 stalks , chopped, white and green parts combined
Lettuce, romaine - 3 oz , chopped
Tomatoes, Roma - 4 , chopped
Avocados - 1 , diced
Beans, refried (14 oz / 397 g) - 1 can
Taco Seasoning (ingredients listed separately) - 2 1/2 tsp
Tortillas, taco-sized corn or flour - 12
Oil, cooking - 1 Tbsp
Sour cream - 1/4 cup (sub plain or Greek yogurt)
Salsa - 1/4 cup (use your favorite store-bought)

Roasted Spiced Butternut Squash:

Butternut squash - 1 lb , cubed (look for pre-cut butternut squash)
Oil, cooking - 1 Tbsp
Taco Seasoning (ingredients listed separately) - 2 1/2 tsp

Prep

Make taco seasoning - (If prepping right before cooking, get oven heating before continuing with prep.) Combine chili powder, paprika, salt, cumin, coriander, and garlic powder. (Can be done up to 5 days ahead)
Squash - Cube squash. (Can be done up to 5 days ahead)
Cheese / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)
Lettuce / Tomatoes / Avocados - Prep as directed.
Season beans - Stir taco seasoning (portion for tostadas) into beans.

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Make

Heat oven to 425F / 218C degrees.
Toss squash with oil and taco seasoning (portions for squash). Spread butternut squash out onto a sheet pan. Roast for 25 to 35 minutes, shaking the pan halfway through cooking, until golden and caramelized.
Bake tostada shells by brushing both sides of tortillas with cooking oil (portion for tostadas) and spread them out in a single layer on a sheet pan. Bake tortillas until crisp, 3 to 4 minutes on each side.
Transfer seasoned beans to a microwave-safe dish and cook on high, stirring halfway through, until hot, ~2 minutes.
Set out tostada ingredients - tostada shells, beans, cheese, green onions, lettuce, tomatoes, avocados, sour cream, and salsa so that everyone can assemble their tostadas at the table.
Enjoy tostadas with squash on the side.

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Tostadas with Refried Beans and roasted spiced butternut squash