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Tostadas with Refried Beans
and roasted spiced butternut squash

Active: 40 min Total: 40 min
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.


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


  1. 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)
  2. Squash - Cube squash. (Can be done up to 5 days ahead)
  3. Cheese / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)
  4. Lettuce / Tomatoes / Avocados - Prep as directed.
  5. Season beans - Stir taco seasoning (portion for tostadas) into beans.

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  1. Heat oven to 425F / 218C degrees.
  2. 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.
  3. 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.
  4. Transfer seasoned beans to a microwave-safe dish and cook on high, stirring halfway through, until hot, ~2 minutes.
  5. 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.
  6. Enjoy tostadas with squash on the side.



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