Ingredients
6 blue corn tortillas
Cooking spray
Salt
1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 tablespoon lime juice
Salt and black pepper to taste
2 ripe avocados, peeled and seeded
1/2 cup low-fat buttermilk
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
2 tablespoons chopped green onion
1 small jalapeño pepper, chopped (seeds removed)
2 to 3 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salt and ground black pepper to taste
2 cans (15 ounces each) black beans, rinsed, drained, and heated
1 small red onion, diced
1/2 cup pepitas
Chopped lettuce
Instructions
1-Prepping the Oven and Ingredients: First, preheat the oven to 400 degrees F. This is your starting point for crispy tostadas and roasted squash. While the oven heats up, get your tortillas ready by spraying both sides with cooking spray and seasoning them with salt.
2-Prepping the Oven and Ingredients: Next, focus on the butternut squash. In a large bowl, toss the 1 medium butternut squash (peeled, seeded, and cut into 1/2-inch cubes) with 1 tablespoon olive oil, 1/2 teaspoon ground cumin, 1 tablespoon lime juice, and salt and black pepper to taste. Spread this mixture evenly on a baking sheet for even roasting.
3-Roasting and Blending: Place the tortillas on a baking sheet and bake for 3 to 5 minutes per side until they’re lightly browned and crisp. Set them aside to cool. At the same time, pop the squash into the oven and roast for 30 to 35 minutes until it’s tender and the edges start to caramelize that’s when the flavor really shines!
4-Roasting and Blending: While everything roasts, prepare the creamy avocado dressing. Blend 2 ripe avocados (peeled and seeded), 1/2 cup low-fat buttermilk, 2 cloves garlic (minced), 1/4 cup chopped fresh cilantro, 2 tablespoons chopped green onion, 1 small jalapeño pepper (chopped with seeds removed), 2 to 3 tablespoons fresh lime juice, 1/4 teaspoon ground cumin, and salt and ground black pepper to taste until it’s smooth and creamy. This adds a fresh, zesty kick to your tostadas.
5-Assembling and Serving: Once the squash is done, rinse and drain the 2 cans (15 ounces each) of black beans and heat them up. In a bowl, gently combine the roasted squash with the black beans. Warm the corn tortillas in the oven for a few more minutes if needed.
6-Assembling and Serving: To assemble, top each crispy tortilla with the squash and bean mixture, 1 small red onion (diced), chopped lettuce, and 1/2 cup pepitas for crunch. Drizzle the avocado dressing over the top and serve right away. For dietary tweaks, use gluten-free options or vegan substitutes as mentioned earlier. If you’re looking for more ideas, check out our banana bread coffee cake recipe for another easy meal idea.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌽 Blue corn tortillas can be swapped for yellow or white corn tortillas if unavailable.
🔥 Baking tortillas instead of frying makes the tostadas lighter and healthier.
🥜 Pepitas add a crunchy texture that pairs wonderfully with the creamy dressing; customize toppings to your taste.
- Prep Time: 15 minutes
- Cooking and Roasting Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Baking and roasting
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tostada
