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Prep
Difficulty
Medium
Time
Estimate
45 mins
1. Roast the squash.
2. Fry or bake the tostada shells.
3. Caramelize the onions.
4. Deseed the pomegranate. Chop the arugula and salsa ingredients.
6. Fold the salsa together.
7. Puree the squash.
8. Season the squash and the black beans.
9. Assemble the tostadas with the Pomegranate Salsa on top or on the side.
Roasted & pureed squash is a creamy delightful topping on a bean tostada and you want even miss the cheese. Although, add it if you must. I completely understand. Toast up the tortillas dipped in oil or fry them up to make them a bit more decadent.
Store bought tostadas often lack in flavor, texture and character. When feeling extravagant, sear or bake corn tortillas in a generous splash of vegetable oil until they become crispy and perfect for your favorite tostada toppings.
Jewel seeds from the pomegranate make a delightful fresh salsa. Adjust the spiciness as desired. If you like it mild, start with just a bit of the jalapeno and then add more to taste.
