Elevate your weeknight dinner with these vibrant tostadas! Sweet roasted butternut squash, savory black beans, and fresh spinach come together on crispy corn tortillas, finished with a zesty chipotle-lime crema. A delightful vegetarian dish that's both wholesome and satisfying.

Follow The Directions

01

Step

0 mins

Preheat the oven to 400 degrees F (200 degrees C).

02

Step

5 mins

Toss butternut squash with olive oil, 4 cloves minced garlic, salt, and pepper. Spread evenly over a large rimmed baking sheet.

03

Step

30 mins

Bake in the preheated oven until squash is tender and just starting to brown at the edges, 25 to 35 minutes.

04

Step

10 mins

While squash is baking, empty beans into a small pot over low heat. Add 5 cloves minced garlic and cumin; stir well and continue to warm for a few minutes until heated through. Turn off heat, cover, and set aside.

05

Step

4 mins

Heat 1 to 2 tablespoons of water in a large skillet over medium heat. Add as much spinach as can fit. Sprinkle with salt, stir, and cook until spinach starts to wilt. Add additional spinach as it cooks down and makes more room. Cook, stirring occasionally, until all spinach is wilted, 3 to 5 minutes.

06

Step

2 mins

Top tortillas with the squash, beans, and spinach. Drizzle crema over tostadas.

For a vegan version, substitute the chipotle-lime crema with a cashew-based crema or avocado crema.
To add a bit of heat, include a pinch of cayenne pepper to the black bean mixture.
You can use pre-cut butternut squash to save time.
Warm the tortillas slightly before assembling the tostadas for added pliability and flavor.

Agustina Bashirian

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