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© Lillys-Table.com Photo of Roasted Squash & Bean Tostada
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Winter

Roasted Squash & Bean Tostada

from Roasted Squash & Black Bean Tostadas with Pomegranate Salsa, the Week of October 25, 2015.
View the previous recipe for this meal.

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.

Ingredients

  • 1 lb winter squash, more or less, such as butternut, acorn, kobucha
  • 6 corn tortillas
  • cup black beans
  • 1 onion, cut off the ends and then thinly slice
  • 1 lime
  • 1 teaspoon cumin seed
  • 1 teaspoon coriander, ground
  • ½ cup cilantro, washed & dried
  • 3 cups arugula
  • 3 tablespoons vegetable oil (high heat)

Serving Size: 2 People



 

Preparation Instructions

Preheat the oven to 375. Cut the squash open and remove the seeds. Place the squash in the oven and roast for 25-35 minutes until a spoon slides into the flesh, remove and cool slightly.

Pour the oil in a shallow dish and dip the tortillas on each side. Rub the oily tortillas on to each other until they are each evenly coated. Spread on a baking sheet and bake for about 10-15 minutes until crisp and lightly golden. Flip over half way through baking. Keep an eye on the tortillas, depending on their moisture content they could go from white to burnt fairly quickly.

Next, pour a splash of the oil in a skillet and sauté the onions until just starting to become golden and soft.

When the squash is just barely cool enough to handle, scoop it out and place in a food processor or blender. If you have a food mill that could work too.

Place the black beans in another bowl. Divide the following of each into the bowl of squash and the beans in the other bowl: the cumin, coriander, lime juice, and half of the cilantro minced up.
Toss each bowl of goodness separately.

Dollop the warm squash on top of each hot tortilla. Top with the black beans, caramelized onions, the remaining cilantro & arugula. Add any other of your favorite toppings such as cheese, sour cream, or salsas.