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
4cupsmedium diced butternut squash, about 1¼ lbs.
2tablespoonsmelted coconut oil
½teaspoonssalt
3teaspoonschipotle powder, divided
1(16-oz.) can organic refried beans
1tablespoonminced jalapeno
1teaspoonlime juice
8corn tostadas
⅓cuppumpkin seeds, toasted
Cilantro leaves, for garnish
Avocado Lime Crema
½small ripe avocado
¼cup+ 2 tablespoons water
¼cuplime juice
1tablespoonolive oil
1small clove garlic, chopped
½teaspooncumin
½teaspoonsalt
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.