Photo Credit: Aaron Colussi

Butternut Squash and Refried Bean Tostadas

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

By: Genevieve Doll

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Butternut Squash and Refried Bean Toastadas

Butternut Squash and Refried Bean Tostadas

Bring the flavors of Latin America to your dinner table with this easy-to-make vegetarian dish.
Course: Entree
Keyword: butternut squash, latin america, latin american, refried beans, toastada, tostadas, vegetarian
Servings: 4
Calories: 541kcal
Author: Genevieve Doll

Ingredients

  • 4 cups medium diced butternut squash, about 1¼ lbs.
  • 2 tablespoons melted coconut oil
  • ½ teaspoons salt
  • 3 teaspoons chipotle powder, divided
  • 1 (16-oz.) can organic refried beans
  • 1 tablespoon minced jalapeno
  • 1 teaspoon lime juice
  • 8 corn tostadas
  • 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

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 541kcal | Carbohydrates: 78g | Protein: 19g | Fat: 15g | Sodium: 1813mg | Fiber: 15g | Sugar: 5g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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