Cook Time:35 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:35 minsTotal Time:35 minsServings:4Yield:4 servings
Cook Time:35 mins
Cook Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 20-ounce package cubed peeled butternut squash (see Tips)2teaspoonsancho chile powder, divided½teaspoonsalt1 15-ounce can black beans or pinto beans, rinsed2scallions, sliced3tablespoonslime juice, divided2tablespoonsgrapeseed oil or canola oil, divided½teaspoonground cumin3cupschopped romaine lettuce8tostada shells (see Tips)½cupcrumbled queso blanco or feta cheese¼cuptoasted unsalted pepitas
Cook Mode(Keep screen awake)
Ingredients
1 20-ounce package cubed peeled butternut squash (see Tips)
2teaspoonsancho chile powder, divided
½teaspoonsalt
1 15-ounce can black beans or pinto beans, rinsed
2scallions, sliced
3tablespoonslime juice, divided
2tablespoonsgrapeseed oil or canola oil, divided
½teaspoonground cumin
3cupschopped romaine lettuce
8tostada shells (see Tips)
½cupcrumbled queso blanco or feta cheese
¼cuptoasted unsalted pepitas
Directions
Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add squash, cover and steam until very tender, about 15 minutes. Drain and return to the pan. Add 1 1/2 teaspoons chile powder and salt. Mash until mostly smooth; cover to keep warm.
Meanwhile, combine beans, scallions, 2 tablespoons lime juice, 1 tablespoon oil, cumin and the remaining 1/2 teaspoon chile powder in a medium bowl. Toss lettuce with the remaining 1 tablespoon each lime juice and oil in another bowl.
Spread about 1/4 cup squash on each tostada. Top each with about 3 tablespoons of the bean mixture, 1/4 cup lettuce and 1 tablespoon cheese. Sprinkle with pepitas.
Tips
You can make your own tostadas using fresh corn tortillas. Heat about 1/2 inch canola, peanut or avocado oil in a small skillet over medium heat. Add a corn tortilla and cook for 1 to 2 minutes. Flip and cook until crisp, 1 to 2 minutes. Drain on paper towels. Repeat until all tortillas are cooked, reducing heat, if necessary, to prevent the oil from smoking or splattering.
Originally appeared: EatingWell Magazine, September/October 2015
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Nutrition Facts(per serving)422Calories21gFat51gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
