Butternut Squash and Refried Bean Tostadas

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Bring the flavors of Latin America to your dinner table with this easy-to-make vegetarian dish.

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Description

Bursting with flavor, this surprisingly filling vegetarian dish highlights a fall favorite: butternut squash. Best served immediately.

Butternut Squash and Refried Bean Tostadas
Recipe Type: Entree
Author: Genevieve Doll
Serves: 4 (2 tostadas per person)
Ingredients
  • 4 cups medium diced butternut squash, about 1¼ lbs.
  • 2 tablespoons melted coconut oil
  • ½ teaspoon salt
  • 3 teaspoons chipotle powder, divided
  • 1 (16-oz.) can organic refried beans
  • 1 tablespoon minced jalapeno
  • 1 teaspoon lime juice
  • 8 corn tostadas
  • ⅓ cup pumpkin seeds, toasted
  • Cilantro leaves, for garnish
  • Avocado Lime Crema
  • ½ small ripe avocado
  • ¼ cup + 2 tablespoons water
  • ¼ cup lime juice
  • 1 tablespoon olive oil
  • 1 small clove garlic, chopped
  • ½ teaspoon cumin
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 425°. On a large sheet pan, toss butternut squash with coconut oil, 2 teaspoons chipotle powder and salt. Roast until soft, about 20 minutes.
  2. Meanwhile, place refried beans in a small saucepan with jalapeno, lime juice and 1 teaspoon chipotle powder. Heat over low heat, stirring often until warm.
  3. Add all ingredients for avocado crema to a blender, and combine on high until creamy. Consistency should be pourable. Add more water or avocado as needed.
  4. Assemble by carefully spreading refried beans on a tostada, followed by butternut squash. Drizzle with a generous amount of avocado crema and garnish with pumpkin seeds and cilantro leaves. Repeat for remaining tostadas.

PER SERVING: 541 CAL; 19G PROTEIN; 15G FAT; 78G CARB (5G SUGARS); 1,813MG SODIUM; 15G FIBER

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