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Lilly’s Table

 

Meal Detail

 

Dinner

Roasted Squash & Black Bean Tostadas with Pomegranate Salsa

from the Week of October 25, 2015


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

45 mins

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.


Recipes for this Meal


Winter
Photo of Roasted Squash & Bean Tostada
  • Easy
  • Medium
  • Hard
Roasted Squash & Bean Tostada

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.


Fall
Photo of Homemade Tostada Shells
  • Easy
  • Medium
  • Hard
Homemade Tostada Shells

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.


Winter
Photo of Pomegranate Salsa
  • Easy
  • Medium
  • Hard
Pomegranate Salsa

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.